Creamy Italian pumpkin soup
(2)
1 hour 5 min
Pumpkin is roasted with fresh sage, rosemary and thyme, then blended with cream into a smooth soup. Serve garnished with fresh ricotta cheese and crusty walnut bread.
lacucinadinadia
4 people made this
Ingredients
Serves: 4
- 800g pumpkin or squash, peeled and cubed
- 1 bunch of fresh sage
- a few stems of fresh thyme
- a few stems of fresh rosemary
- 150ml single cream
- 1 tablespoon of flour
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper, to taste
- To serve
- extra virgin olive oil, to taste
- 50g of salted ricotta cheese
- crusty walnut bread or rolls
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- Preheat oven to 160 C / Gas 3. Line a baking tray with foil.
- Place herbs on foil; cover with pumpkin cubes and fold foil up into a pouch. Bake for 30 minutes, or until pumpkin cubes are tender.
- Discard herbs and transfer pumpkin and any cooking liquid into the bowl of a food processor; add cream, flour and olive oil. Puree until mixture is smooth.
- Pour the soup into a saucepan and simmer over medium-low heat for 5 minutes. Season to taste with salt and pepper.
- Ladle soup into 4 bowls; garnish with a drizzle of extra virgin olive oil and some ricotta. Serve with slices of crusty walnut bread or rolls.
