This soup has become one of our autumn staples and honestly we really can’t get enough! I literally need to eat this at least once a week. I based my recipe on this one that I found on pinterest and I just added a few additions like leeks and potatoes. You can use both pumpkin or squash – in Italy they don’t distinguish between the two.
Pumpkin & Pancetta soup
- 3 tablespoons butter/burro
- 2 tablespoons olive oil/olio di olive
- 1 cup chopped onion/cipolle
- 1 leek/porri
- 2 cloves garlic, grated or minced/aglio
- 1 teaspoon chopped fresh sage (about 3 leaves)/salvia
- 2 to 2-1/2 pounds pumpkin or butternut squash/zucca, peeled, seeded and cut into cubes
- 2 or three potatoes/patate
- 4 cups chicken broth/brodo
- 1/8 teaspoon cayenne pepper/paprika
- 4 ounces pancetta, chopped
- 1/3 cup cream/panna
- salt and pepper/sale e pepe
Melt the butter and olive oil in a heavy large pot over medium heat. Add onion and leek and saute until soft, 4 to 5 minutes. Add garlic and sage and saute one minute. Add pumpkin cubes, potatoes and saute 5 minutes. Add the broth and paprika/cayanne pepper. Cover and simmer on low for about 25 minutes.
Meanwhile, fry the pancetta in a little skillet until nicely crisped. Drain on a paper towel. (this adds that salty flavor that everyone will love). Don’t over season the soup with salt.
Puree soup, either with an immersion blender right in the pot, or transfer to a food processor or blender. Return to pot and stir in cream. Season to taste with salt and pepper.
Serve in bowls with pancetta on top.
We also made crusty bread in the oven with herb butter on top (we melted a little butter and mostly olive oil infused with fresh rosemary and thyme) and voila, you have one of the best meals in your life!