Vellutata di zucca
Pumpkin pureed soup

Ingredients for 4 hungry people  

• 500g pumpkin, with skin
• 500g red-skinned potatoes
• 1L vegetable broth
• 15g extra virgin olive oil
• 5g curry
• 8g salt
• 5g garlic
• 5g rosemary
• 5g chili (optional)
• 20g butter (optional)
• 20ml brandy (optional)
• 40g croutons (optional)
• blender

Procedure

1. Peel and cut the vegetables in 5cm³ dices;
2. Warm up the oil with the rosemary, garlic, and (optional) chili;
3. Roast the vegetables on a high flame for 5 minutes, adding the salt;
4. Add the curry and (optional) simmer with brandy;
5. Add the broth and let it boil for half an hour;
6. Blend the vegetables with the broth to make a pureed soup;
7. Let it cook 5 minutes more, (optional) adding the butter;
8. Serve warm with some croutons, or amaretti (see tip below).

Tip: this soup fits perfectly with some amaretti. If you manage to get some crumble and add them at the end instead of croutons.

Tip: you can decorate the soup with some Parmigiano scales or with strong sheep cheese.