A simple autumn soup, the pumpkin and amaretti cream soup is ideal with the arrival of the season. Made simply with celery, carrot, and onion, it is a light but flavorful soup, and without the addition of cream or milk, it can also be consumed by those who are intolerant. Pumpkin is a very versatile vegetable, with which you can prepare both sweet and savory recipes, from doughnuts to pies to main courses, jams, and chutneys to accompany meats but also cocktails and hot drinks.

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2.2 lbs butternut squash (without skin)
1 carrot
1 stalk celery
1/2 onion
4 tablespoons extra virgin olive oil
salt
pepper
4 amaretti cookies

Tools

1 Pot
1 Knife
1 Immersion Blender

Steps

Clean and wash all the vegetables.
Chop the celery, carrot, and onion.
Cut the pumpkin into cubes.
Put the vegetables for the sauté in a saucepan with the oil and sauté for a few minutes.
Add the pumpkin cubes.
Mix well and adjust with salt and pepper.
Cover the vegetables with warm water and cook for 40 minutes.
Blend with an immersion blender.
Serve with crumbled amaretti cookies.