Italian Pumpkin Soup
2020-12-29 06:06:55
Serves 8
This classic fall favorite is a tasty, creamy pumpkin & sausage soup, prepared with the Italian Stripe Pumpkin (or American Tondo), flavored with cinnamon & nutmeg and served with golden parmesan croutons.
This pumpkin is a favorite fall decorative pumpkin and is a heavyweight, but its dense meat makes a tremendous, tasty soup!
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Croutons
- 4 slices bread
- Extra Virgin Olive Oil
- Parmesan Cheese (Grated)
Soup
- 1 lb. Sweet Italian Sausage
- 1 medium yellow Onion
- 2 lbs. Italian Stripe Pumpkin Meat (freeze the rest for later)!
- 32 oz. Vegetable Broth
- 2 oz. Grated Parmesan cheese
- 1 pinch Cinnamon powder
- 1 pinch Nutmeg
- Salt and Pepper to taste
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Croutons
- Cut the bread into cubes and place them on a baking sheet lined with parchment paper
- Drizzle with Olive oil and sprinkle with grated Parmesan cheese, mix and cook for about 5 to 10 minutes in a preheated oven at 400° F. Remove when golden brown and set aside in a bowl.
Soup
- Wash the outside of an Italian Stripe Pumpkin thoroughly and dry.
- Using a long, sharp knife, quarter the pumpkin and remove the seeds and stringy fiber from inside (save enough seeds for next year’s crop)!
- Microwave the pumpkin (in 10 minute increments) until you can cut the meat out of the shell into 1” to 2” chunks. The extended ribs will still have meat in them but the effort to get to it makes it not worth it… COMPOST!
- Set aside 2 lbs. for the recipe and freeze the rest in 2 lb. servings for later meals.
- Brown the Italian Sausage in a large soup kettle.
- Remove the sausage (set aside), leaving the oil in the pan (add olive oil if necessary).
- Peel and finely chop the onion and add it to the hot pan.
- Sautee the onion until it changes color then add the pumpkin chunks and cover with the vegetable broth and stir well, scraping up the brown bits from the sausage.
- Season with pinch of salt and pepper.
- Cover and cook on low heat for 30 minutes.
- Once the pumpkin is cooked (fork-tender), blend everything with a stick blender until you get a smooth, homogeneous cream.
- Stir in the Italian sausage, Parmesan cheese, cinnamon, nutmeg, and blend well and heat on low for an additional 10 minutes.
- Your Italian Pumpkin soup is now ready!
- Drop the Parmesan croutons in your soup bowl and enjoy!
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