Sunday, October 30, 2016

Zuppa di Zucca (Pumpkin Soup)

What You Need:
1 Whole Pumpkin 
1 Yellow Onion or  4 Shallots 
Olive Oil
Truffle Oil 
Red Pepper
Pumpkin Spice
Shredded Pecorino cheese

Step 1
Preheat oven to 175 Celsius. Cut your pumpkin in half & remove the innards, save the seeds! Then brush the pulp with olive oil, put face down on a parchment paper lined cookie sheet. Bake for 45 minutes.

Step 2
Take out the pumpkin and let cool 10-15 minutes. (Put seeds on a tray, sprinkle with salt, pumpkin pie spice & olive oil, put in oven until ready to serve)  Meanwhile, cover the bottom of a pot with olive oil, add ½ tsp red pepper (optional), 1 tsp salt and diced onion. Blonde onions. Peel or cut skin off pumpkin, cut into chunks and add to onions. Cook together for 5 minutes.

Step 3
Put everything in the blender, slowly add 1/4 cup of fresh olive oil. Blend on high until smooth. Put back in pot, cover, cook on low for 10 minutes. Ladle into serving bowl, top with pecorino, spicy or normal olive oil, pumpkin seeds (fresh cooked bacon bits are good too😋). Serve & Enjoy!!!

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