A simple autumn soup, the pumpkin and amaretti soup is ideal for the season’s arrival. Simply prepared with celery, carrot, and onion, it is a light yet flavorful soup, and without the addition of cream or milk, it can be consumed by those who are intolerant. Pumpkin is a very versatile vegetable, which can be used to prepare both sweet and savory recipes, from donuts 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: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs butternut squash (without peel)
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 4 tbsps extra virgin olive oil
- salt
- pepper
- 4 amaretti
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.
Place the sauté vegetables 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.
Tips
It keeps for 2 days in the refrigerator.
It keeps for 2 days in the refrigerator.
It keeps for 2 days in the refrigerator.
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