Pumpkin Soup
Crema di Zucca Italian Pumpkin Soup Recipe with Lemon
Pumpkin is considered a savory vegetable in Italy, like it is in France, so you will not find pumpkin cakes or pumpkin pies if you visit on vacation. Pumpkin soup is known as Crema di Zucca in Italian so at least you can order it from a "ristorante" menu if you have a craving for it!
The following Italian pumpkin soup recipe is incredibly simple and blends pumpkin, onion, and basil to make a pure tasting but completely delicious soup. It is nice to serve this Italian pumpkin soup recipe with lemon wedges so people can add their own lemon juice to the soup. The lemon is tangy and sharp and goes well with the aromatic basil flavor and the sweet pumpkin taste.
You might have made complex recipes for creamy pumpkin soups with sugar, maple syrup, and cream before but if you fancy trying something more savory, this Italian pumpkin soup recipe always turns out great.
Basil Scented Italian Pumpkin Soup Recipe
Ingredients -
1 pumpkin, about 2 ¼ lbs
2 onions, sliced
Salt and freshly ground black pepper
2 tablespoons olive oil
1 lemon, cut into 4 wedges
8 basil leaves
Preparation:
Peel the pumpkin and cut it into ½ inch slices.
Combine it with the onion slices in a skillet with the olive oil, add some salt, and fry it for about 12 minutes.
When the pumpkin is tender but not too soft, put the pumpkin and onion in a food processor with the basil until you have a creamy mixture.
Put this mixture in a soup pot and dilute it with water until it is the right consistency.
Heat the soup back up, adjust the seasoning, and serve it with a lemon wedge so people can squeeze their own lemon over the soup and add a nice tangy flavor.
(Serves 4)
