Pumpkin Soup with Parmesan – a Flavour Straight from Italy
Although the peak season for pumpkins is of course over now, it is still possible to buy fresh ones. So I use this opportunity to make our favourite meals with this vegetable like, e.g. the spicy pie. But I also still look for new recipes because, who knows, maybe we will discover a new favourite?
The recipe for this Pumpkin Soup with Parmesan comes from “The Italian Cooking Encyclopaedia”. It is a huge book that I have had for ages. Apart from the classic recipes, it also includes a lot of information about typical Italian ingredients and tips for preparation of basics like pasta or pizza dough. I love cooking dishes from that book or even just to look at the photos.
When you cook and try this Pumpkin Soup, you will know straight away it is of Italian origin. There is quite a lot of Parmesan cheese in it, and you will taste it. I love it, especially since pumpkins tend not to have strong flavours. I even feel the soup without the Parmesan would be probably bland and not interesting.
Depending on the type of squash you use, you may have to use less or more stock. When I cooked the soup for the first time, I used butternut squash, and I had to add 750ml of the stock to get the right consistency. But when I made it again, I had a different type of pumpkin that was quite watery, and it didn’t require so much liquid to have a pretty thick soup.
You can serve this Pumpkin Soup with Parmesan either with pasta (the original recipe suggests broken spaghetti) for a more filling option or with pumpkin seeds for a lighter version; the choice is yours.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 tbsp olive oil
- 20 g butter
- 450 g pumpkin peeled and cut into3-4 cm pieces
- 1 onion chopped
- 500-750 ml vegetable stock
- 250 ml milk
- 0.5 tsp grated nutmeg
- 50 g grated Parmesan cheese
- salt and pepper.
Ingredients
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- Warm up the olive oil and butter; add the onion and on a medium heat cook it till softens (approx. 5-8 min.).
- Add the pumpkin, stir and cook for 2-3 min. longer.
- Pour in the stock, bring to boil and then cook for 15 minutes on a medium heat.
- Liquidise the soup in a food processor.
- Add the milk, nutmeg, seasoning and Parmesan cheese, bring to boil again and serve with cooked pasta or pumpkin seeds.
The recipe comes (with some adjustments) from “The Italian Cooking Encyclopedia” by C. Capalbo, K. Whiteman, J. Wright, A. Boggiano
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Thanks a lot 🙂