Zuppa di Zucca e Porri
(Pumpkin & Leeks Soup)
It’s that time again. The weather has taken its turn into fall with crisp days and low sun. This is when I love to make soups! One of the best things about soups is you can make big batches and freeze part so that you have some for the next time you have a craving. I tend to make 3-4 of them over the course of two weeks and then use them throughout the month. This week started off with Pumpkin & Leek soup as the “zuccas” are in season, and so yummy right now.
One medium size zucca (about 2 kilos or 4.5 pounds)
3 springs of thyme
1.5 liters of broth (I prefer vegetable)
red pepper flakes
Pre heat the oven at 200° celsius (about 400° fahrenheit).
Cut up the pumpkin into 2 or 3 inch wedges and place on a cookie sheet (with carta al forno). Bake the pumpkin wedges for about 45 minutes. You can do this even hours beforehand as you want the pumpkin to cool a bit before adding to the broth.
While the pumpkin is in the oven, cut up the leeks down to the green part. Add them along with the sprigs of thyme and 2 tablespoons of olive oil to a pot. Simmer on low heat for about 15 minutes, stirring occasionally so the leeks do not burn. The add your broth, some red pepper flakes and let the whole thing come to a mild boil.
Once the pumpkin has cooled down enough to do so, scoop out the pulp and add it to the broth. Let the whole thing come to a mild boil once again for about 30 minutes.
Cover and let cool. You can do this part in the morning and leave all day as the flavors just become more intense.
Before serving, first taste to see if you want to add some salt (usually a little as the pumpkin tends to be quite sweet). Remove the sprigs (mostly likely all the leaves have fallen off) and then take your handy-dandy hand mixer (cuisinart will do too but imo is a bit messy!) and blend into a creamy mixture. Reheat and serve warm with a dollop of robiola cheese or creme fraiche. Some other nice accruements include fried bacon pieces and chopped chives on top.
BUON APPETITO &