Vellutata di zucca
Pumpkin pureed soup

Ingredients for 4 hungry people  


  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.
Aron Wussler