Cooked - Zuppa Di Zucca (pumpkin Soup)

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Home Pricing Community My Recipes

Zuppa Di Zucca (pumpkin Soup)

1.0

6 tablespoons best quality extra-virgin olive oil, plus more to serve

2 garlic cloves, peeled and lightly crushed

500 g (1 lb 2 oz) pumpkin (around ½ butternut squash), cut into 3 cm (1¼ in) cubes

1 carrot, cut into 2 cm (¾ in) cubes

1 stick celery, cut into 2 cm cubes

2 white onions, cut into 2 cm cubes½ red chilli (chile), finely chopped

1.2 litres (2 pints 9 fl oz) vegetable or chicken stock (bouillon)

400 g (14 oz) tin cannellini beans, drained, or 350 g (12 oz) cooked beans from dried

Handful of kale, chard or spinach

Salt and freshly ground black pepper

100g feta cheese, optional

Heat the oil in a large saucepan over a medium heat and add the garlic, pumpkin, carrot, celery, and onion. Reduce the heat, cover with the lid and sweat for 20 minutes, shaking the pan frequently.
Add the chilli and fry for 2 minutes.
Pour in the stock, increase the heat and bring to the boil. Reduce the heat and simmer for 30 minutes until the vegetables are tender.
Stir in the beans and kale. Cook for 2–3 minutes until the kale is soft.
Season to taste and serve with a swirl of your best olive oil, a little black pepper and (though not strictly Italian) a crumble of feta cheese.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 105 weeks ago

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