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"Those who forget the pasta are condemned to reheat it."--Unknown

Passato di Zucca - Italian Pumpkin Soup Recipe

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This recipe for Passato di Zucca - Italian Pumpkin Soup is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 leek, white part only, sliced
2 oz butter
1lb 10oz butternut squash, peeled and diced
7oz sweet potato, peeled and diced
1 liter vegetable stock
1 tsp. grated nutmeg
2 tbsp. chopped fresh parsley
freshly ground black pepper
Directions:
Directions:
1. Heat the butter in a large saucepan and add the leek, and a tbsp. of water. Cover the pan and cook gently for a few minutes, stirring occasionally.
2. Add the squash and sweet potato chunks and let them take up the leeky flavour, stirring frequently. Heat the stock and add it to the pan. Bring to the boil, and then simmer, covered, for 15-20 minutes, until very soft. Allow to cool.
3. Puree the soup in a blender. Bring back to a simer, and add the nutmeg. Serve with black pepper and parsley to garnish.
Personal Notes:
Personal Notes:
My friend Gina from England gave me this recipe and it has become a favourite! So easy, and so delicious!

 

 

 

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