The Pumpkin Soup with Stracciatella is a truly delicious first course, an explosion of flavors that you’ll never want to stop enjoying.
Make sure not to miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
Here you find links to other super soup recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 3/4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.6 lbs pumpkin (you will obtain about 2.2 lbs of cleaned pumpkin)
- cups water
- 2 tsps coarse salt
- 2 tbsps olive oil
- 5 pinches nutmeg (grated)
- to taste black pepper (ground)
- 17.6 oz stracciatella
- 4 slices white bread
Steps
Clean the pumpkin, peel it (I usually use a potato peeler), and cut it into cubes.
In a pot, put 2 cups of water, add the pumpkin, two teaspoons of salt, and two tablespoons of olive oil. Cook the pumpkin in the pot with the lid on medium-low heat for about 20 minutes, until the pumpkin is soft.
Using an immersion blender, blend the pumpkin well until it becomes a soup. If necessary, adjust the salt, add the grated nutmeg, and mix well.
Meanwhile, toast the slices of white bread in a toaster, then cut them into cubes.
Cook for a few more minutes.
Serve in a plate or a cup, add one or two tablespoons of stracciatella, a sprinkle of grated nutmeg, ground black pepper, and toasted bread cubes.
And enjoy your meal!
Tips and Suggestions
If you liked the Pumpkin Soup with Stracciatella, try other pumpkin recipes:
Make sure not to miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
