Pumpkin Soup (Zuppa Di Zucca) Recipe
For all those pumpkin lovers out there, this Pumpkin Soup (Zuppa Di Zucca) will do the magic. The Pumpkin Soup (Zuppa Di Zucca) combines the flavors of pumpkin, potatoes, butter and cream. Check out the recipe of this rich tasting Pumpkin Soup (Zuppa Di Zucca).
Ingredients
1 lb (500 g) pumpkin
1/2 lb (250 g) potatoes
1 onion, chopped
1/3 cup (83 g) butter or margarine
2 1/2 cups (625 ml) milk
salt and pepper
2 leeks, sliced
21/2 cups (625 ml) chicken stock
1/2 cup (125 ml) cream
2 tablespoons chopped parsley
Directions
Peel and dice pumpkin and potatoes.
Melt half the butter or margarine in a saucepan and saute the onion, until golden brown.
Add the diced pumpkin and potatoes and milk.
Bring to a boil, reduce heat and simmer for about 40 minutes.
Sieve or puree in an electric blender.
Season to taste with salt and pepper.
Saute the leeks in the remaining butter or margarine.
Add to the soup with the chicken stock.
Bring to a boil.
Reduce heat and simmer for five minutes.
Before serving, stir in cream and chopped parsley.
Melt half the butter or margarine in a saucepan and saute the onion, until golden brown.
Add the diced pumpkin and potatoes and milk.
Bring to a boil, reduce heat and simmer for about 40 minutes.
Sieve or puree in an electric blender.
Season to taste with salt and pepper.
Saute the leeks in the remaining butter or margarine.
Add to the soup with the chicken stock.
Bring to a boil.
Reduce heat and simmer for five minutes.
Before serving, stir in cream and chopped parsley.
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