Creamy Pumpkin Soup with Pancetta and Amaretti — Crema di Zucca con Amaretti e Pancetta
An Italian creamy pumpkin soup blended velvety smooth with sage and butter, finished with crisp pancetta lardons, crushed amaretti for sweet crunch, and a swirl of cream that bridges the squash and the cured pork.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel butternut squash, cut into 2cm cubes (560g). Finely chop yellow onion (200g). Slice 4 garlic cloves. Dice pancetta into 5mm pieces (80g). Lightly crush amaretti biscuits (20g). Have stock hot, sage leaves, cream, and oils measured and ready.
Saute
Heat 4 tbsp olive oil and butter in a heavy pot over medium heat 1 minute until foaming. Add onion, cook 5 minutes until soft and translucent. Add garlic and 12 sage leaves, cook 60 seconds until garlic is pale gold and sage perfumes the oil.
Build
Add squash cubes, stir to coat in aromatic oil. Pour in hot stock, salt, pepper, and nutmeg. Bring to a bare simmer, cover loosely, simmer 18 minutes stirring occasionally until squash is meltingly soft and pierces easily with a fork.
Blend
Remove from heat. Using a stick blender, blend soup until silky and velvety. If too thick, loosen with 3 to 4 tbsp hot water. Taste and adjust salt.
Crisp
While soup blends, heat a small pan over medium heat 1 minute. Add diced pancetta, cook 4 minutes stirring occasionally until fat renders and pancetta is crisp and golden. Lift onto kitchen paper. Stir 2 tbsp cream into soup off heat.
Plate
Ladle soup into two warm wide bowls. Swirl remaining cream over the surface of each. Scatter crisp pancetta lardons and crushed amaretti generously over top. Drizzle with extra virgin olive oil, finish with black pepper, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.