Pumpkin soup

 

 

 

 

 

 

 

 

 

 

 

I

 love this soup, of course is not typical of Tuscany because pumpkin is common in Emilia Romagna, where I eaten super pumpkin tortelli! Anyway usually I prepare this easy and quick recipe.

Ingredients 4 people

500g. peeled pumpkin, diced

1 yellow onion, diced

2 medium potatoes in pieces

5 tbsps. Olive oil

Salt/pepper / cinnamon /nutmeg

Rosemary

650g. chicken or vegetable stock

120g. Pecorino cheese diced

Croutons

 

 

In a large saucepan lightly fry onion with olive oil until soft, then add diced pumpkin, potatoes, salt, pepper, cinnamon and nutmeg, cook for 20 minutes. With an immersion blender puree the mixture. If it will be too much watery cook the soup for other 10 minutes to evaporate it.

In each soup bowl pour the mixture, add diced fresh rosemary, cheese and croutons….if you prefer you can drizzle with olive oil and  Buon appetito!!!