Zuppa di Zucca

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Zuppa di Zucca (Pumpkin Soup)
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
Course: Soup
Cuisine: Italian
Author: Jayne
Ingredients
  • 2 Medium-sized pumpkins (You may substitute butternut squash)
  • 6 tbsp butter
  • 2 tbsp olive oil
  • 6 leeks
  • 2 potatoes
  • ½ cup white wine
  • ¼ tsp nutmeg
  • ½ tsp thyme
  • 3 limes
  • ½ cup sour cream, yogurt, or crème fraîche
Instructions

  1. Quarter the pumpkins and scrape off the seeds. Peel and chop into 1 inch chunks. Place in a covered oven-proof pot with butter and oil and bake in a 325 degree oven until tender, about 45minutes.

  2. In the meantime, wash and trim the leeks. Cut cross grain into thin slices. Peel and dice the potatoes. In a 4-quart pot bring the chicken stock to a slow simmer and add the leeks, potatoes, nutmeg, and thyme. Add the baked pumpkin. Season with salt and pepper. Simmer for 20 minutes.

  3. Transfer the mixture to a blender in small batches and puree until smooth and uniform in color. Return the mixture to the pot. Zest the limes into a small bowl and set aside. Juice the limes into the soup and stir. Heat to a simmer.

  4. Ladle the hot soup into individual bowls. Swirl a heaping teaspoon of yogurt or sour cream into each bowl and garnish with lime zest.