Pumpkin soup

Pumpkin soup

Zuppa di zucca

By
From
Venice
Makes
1 kg
Photographer
Helen Cathcart

This soup was served to us at the restaurant of the same name, La Zucca, where they serve mainly vegetarian food and primarily dishes made with pumpkin. This soup is loosely based on their recipe. Use the best quality pumpkin you can find. In Venice, they mainly use the mantovana pumpkin variety, which is squat, large and pale green. They don’t purée it like you see in most pumpkin soup recipes; the hearty chunks of vegetables make it all the more interesting. Remember to save your peelings for a vegetable stock.

Ingredients

Quantity Ingredient
500g pumpkin, peeled
1 carrot, peeled
1 celery stalk
2 white onions
6 tablespoons extra-virgin olive oil, plus more to serve
2 garlic cloves, lightly crushed
1/2 red chilli, finely chopped
1.2 litres Vegetable stock
or 1.2 litres Rita's chicken stock
400g tinned cannellini beans, drained
or 100g dried beans, cooked
salt
freshly ground black pepper
handful kale
or handful chard
or handful spinach

Method

  1. Chop the pumpkin, carrot, celery and onion into 2 cm cubes. Heat the oil in a large saucepan over a medium heat and add the garlic and the cubed vegetables. Reduce the heat, cover with the lid and sweat for 20 minutes, shaking the pan frequently. Add the chilli (you can add more or less according to your taste) and fry for 2 minutes. Pour in the stock, increase the heat and bring to the boil. Reduce the heat and simmer for 30 minutes until the vegetables are tender. Stir in the beans and kale. Cook for 2–3 minutes until the kale is soft. Season to taste and serve with a swirl of your best olive oil.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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