Girl in Florence

A Tuscan Texan immersed in Florentine life

pumpkin soup ingredients

Pumpkin and pancetta soup

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awesome looking version (not my photo)

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

Ingredients:

  • 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

Instructions:

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!

pumpkin soup ingredients

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0 Responses

  1. I just posted a soup recipe yesterday. It’s got to be the freezing cold! Today, it feels like it’s going to snow – and actually in this moment I can hear hail pattering on the roof. Thank goodness we just finished the left over chicken soup for the expat soul for lunch.

    Im going to give your recipe a try, I love pumpkin. Thanks.,

    1. I bookmarked your soup recipe! Now that the temperature has dropped dramatically, I am all about soups and stews. We are thinking a hearty tomato, beef and eggplant soup is in order for dinner!

        1. Is it readily available in sardinia? They sell it in peices at the grocery store. I actually just got some this morning :). Let me know how it comes out

          1. Yes, they do grow it here but it looks very different from the pumpkins in Canada. It’s more flat – Ill try to snap a photo the next time I’m at the market. I have a small piece in the fridge but too small to make anything with.

          2. Yeah here they also come in all sorts of strange shapes too, some look like zucchini, I’ve seen the flat ones or like I saw in Pisa. they can be downright enormous!

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Georgette Jupe

Welcome to my personal blog by a curious American girl living and working between Zug, Switzerland and Florence, Italy with my husband Nico, our newborn Annabelle and Ginger the beagle. This space is primarily to share about my love for Italy (currently on a 13 year romance) with a fair amount of real talk, practical advice, travel suggestions and adjusting to a new culture (Switzerland). Find me on IG @girlinflorence @girlinzug

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