Best Italian Pumpkin Soup Recipes

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

Italian borlotti bean, pumpkin & farro soup image

Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking

Provided by Diana Henry

Time 50m

Number Of Ingredients 13

Ingredients

4 tbsp extra virgin olive oil , plus extra to serve
1 onion , finely chopped
1 celery stick , cut into chunks
750g pumpkin or squash, peeled, deseeded and cut into small chunks
1 carrot , peeled and cut into chunks
3 garlic cloves , chopped
3 tbsp tomato purée
1.2l chicken stock or vegetable stock
75g farro or mixed grains (such as barley or spelt)
50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
400g can borlotti beans , drained
2 handfuls baby spinach
2 tbsp chopped parsley or 8 whole sage leaves

Steps:

Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

ITALIAN PUMPKIN SOUP

ITALIAN PUMPKIN SOUP image

Categories Soup/Stew Pork

Yield 1 8 bowls or people

Number Of Ingredients 13

Ingredients

1 medium pumpkin
2 portatoes diced and cooked not all the way through
2 carrots diced and blanched
Italian sausage(sweet)or if you prefer (hot)
1/4 tsp. allspice
1/4 tsp nutmeg
1/2 tsp thyme
salt pepper to taste
8oz heavy cream
1 1/2 cups chicken broth
1/2 diced yellow onion
1 clove garlic
pumpkin seeds for garnish

Steps:

Begin with preparing the pumpkin. Roast pumpkin in oven at 350 degree 30 -40 minutes Scrape the meat from shell, puree in blender. While this is baking cook potatoes in a cup of salted water, until just tender. Discard water when done, 10 minutes approximately In a soup pot add chcken broth let it come to a boil, add onion, garlic, carrot. Simmer for 15 minutes until carrots and onions get tender, strain onion, carrot mixture and add to blender with pumpkin and puree for a nice smooth texture. Heat a pan for sausage, cut casings from sausage and slowly brown over medium heat until medium well. Discard any grease onto paper towel.Set aside the sausage. Add the pureed mixture to the broth,add the potatoes, cream, then add thyme, nutmeg, and allspice, let this simmer no more than ten minutes for spices and herbs to marry with pumpkin. Garnish with roasted pumpkin seeds. Set soup inside the pumpkin carcass and ladle from the pumpkin into soup bowls. Goes well with large Garlic Coutons.