Italian Pumpkin Soup

My wife absolutely loves soup. It’s a constant search for the latest and greatest recipe. While I wouldn’t exactly call this low-fat, this is an extremely tasty soup.

We found this recipe in the old 150 Best Recipes cookbook. If you’re not familiar with this series of cookbooks, Fran McCollough and Molly Stevens would create a volume of the best recipes that have been published for the year. These books were published annually from 1999 – 2006. Unfortunately they no longer publish this collection.

Italian Pumpkin Soup

Source: Palio press release
By: Maria Pia

• 1 Sugar Pumpkin or Butternut Squash (about 2 pounds)
• 1/3 C Extra-virgin Olive Oil
• 4 Tablespoons (1/2 stick) butter
• 1 Large Onion, finely chopped
• Salt
• 6-8 Cups Vegetable Broth
• 1 Cup Heavy Cream
• 1/3 Cup Amaretto, such as Disaronno
• 1/3 Cup crushed amaretti cookies (without sugar on top)

Serves 6 to 8

Preheat the oven to 450° and set a rack in the middle rack. Line a baking sheet with aluminum foil, grease it, and set aside.

Peel the pumpkin or squash and cut it into small (about 1-inch) pieces. Remove and discard the seeds. Spread the pieces on the baking sheet in a single layer and roast, stirring once, for 10 to 20 minutes, or until almost tender.

Meanwhile, heat the olive oil and butter in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, for about 7 minutes, or until totally wilted.

Add the pumpkin or squash and 4 cups of the vegetable broth to the onion mixture. Simmer over medium heat until the pumpkin or squash is completely soft, 15 to 20 minutes. Reduce the heat to low and stir in the cream, amaretto, and amaretti. Remove from the heat and let cool for 15 minutes.

Transfer the soup to food processor and puree. Return to the pot and stir in 2 cups broth, or more to taste. Taste and add a bit more salt, if desired.