← Nouns Cooking · Italian

Ingredients

• 1 kg pumpkin or butternut squash, peeled, seeded and diced
• 1 medium potato, peeled and diced
• 1 Onion, chopped
• 1 sprig Rosemary
• 1 l hot vegetable stock
• 3 tbsp extra virgin olive oil
• 40 g Parmesan, grated
• grated nutmeg
• 2 slices bread, cubed and toasted, to serve (optional)
• Salt
• Black pepper

Method

1. Warm the oil in a large pot over medium heat and soften the onion with the rosemary sprig for 6 min.
2. Add the pumpkin and potato and stir for 3 min so they pick up the flavour.
3. Pour in the stock, bring to the boil and simmer, partly covered, for 20–25 min until everything is very soft.
4. Remove the rosemary and blend until smooth, adding a little hot water if it is too thick.
5. Stir in most of the Parmesan, season with salt, pepper and nutmeg and serve topped with croutons, the rest of the cheese and a drizzle of oil.

Tips

• Leave out the croutons (or use gluten-free bread) to keep it gluten-free. Parmesan is made with animal rennet, so use a vegetarian hard cheese if that matters to you.
• For a vegan bowl, skip the cheese and finish with toasted pumpkin seeds.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano