Zuppa Di Zucca

Ingredients

Unsalted butter

2 tablespoons

Onion, diced

1 medium

Garlic, minced

3 cloves

Pumpkin, peeled and diced

4 cups

Fresh sage, chopped

2 tablespoons

Vegetable broth

4 cups

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Croutons, for serving

1 cup

Parmesan cheese, grated, for garnish

1/2 cup

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the diced pumpkin and chopped sage, cooking for an additional 3-4 minutes until the pumpkin begins to soften and release its aroma.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, reduce heat to low and let the soup simmer for about 20 minutes, or until the pumpkin is tender when pierced with a fork.
6. Using an immersion blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.
7. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through and meld the flavors.
8. Ladle the soup into bowls and garnish with grated Parmesan cheese and croutons before serving.