Pumpkin Soup (Zuppa di Zucca)
A simple and comforting Italian pumpkin soup, perfect for a cool evening.
Ingredients
- 500 grams Pumpkin, peeled, seeded, and cubed (About 1/4 of a medium pumpkin)
- 250 ml Water
- 2 tablespoons Butter
- 1 tablespoon Sugar
- 1 pinch Salt
- 375 ml Milk
- 100 grams Bread, cubed (For croutons)
- 2 tablespoons Olive oil (For croutons)
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Instructions
- 1Peel the pumpkin and remove the seeds. Cut the pumpkin into small pieces (about 1-inch cubes).
- 2Put the pumpkin pieces into a saucepan with the butter, the sugar, a pinch of salt, and the water. Bring to a boil, then reduce heat and simmer for 2 hours, or until the pumpkin is very soft.
- 3Drain the pumpkin, reserving the cooking liquid. Return the pumpkin to the saucepan.
- 4Heat the milk in a separate saucepan. Add the hot milk to the pumpkin and bring to a simmer. If the soup is too thick, add some of the reserved cooking liquid to reach desired consistency.
- 5While the soup is simmering, prepare the croutons. Heat olive oil in a pan. Add bread cubes and fry until golden brown and crispy. Drain on paper towels.
- 6Serve the soup hot, garnished with squares of fried bread (croutons).
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