pumpkin soup Italy Recipe

First, wash the pumpkin thoroughly, cut the pumpkin, remove the seeds, and scoop out the pulp, leaving about 1-2 cm of pumpkin skin.

Peel and wash the potatoes, cut the pumpkin and potatoes into cubes.

Chop the shallots and sauté them in a pan with half the butter and a little oil.
Add pumpkin and potatoes, cover with broth, add thyme and sage, cover and simmer for 15-20 minutes.

Meanwhile, slice the bread and then cut it into cubes.

Melt the remaining butter in a saucepan with some chopped sage, a little oil and a pinch of salt, add the bread and stir to absorb all the seasonings and leave until the bread is browned, making sure it’s evenly browned. Stir frequently.

When the pumpkin and potatoes are ready, remove the sprigs of herbs, add salt, pepper, cinnamon and nutmeg and mix until a smooth, velvety consistency is obtained.

Pour the puree into a peel shell (or deep dish).

Pumpkin soup is completed. Finish by adding cream, croutons and a few scented leaves.