In autumn, the table certainly cannot miss a nice dish of warm, enveloping and fragrant pumpkin pureé! And since we are in Tuscany we can accompany it with a tasty “fettunta”, or toasted Tuscan bread seasoned with extra virgin olive oil.
- 800 gr pumpkin (weighed clean)
- 200 grams potatoes (cleaned and peeled)
- 500 – 600 ml vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 shallot (or 1/2 leek)
- a pinch of ground cinnamon
- a pinch of nutmeg
- black pepper (optional)
- 2 slices of Tuscan bread + extra virgin olive oil
Sauté the shallot or the sliced leek in the oil for 1 minute.
Add the chopped pumpkin pulp together with the coarse and peeled potatoes.
Let it cook for 1 minute and add 2 ladles of hot vegetable broth and 1 sprig of rosemary.
Cover with a lid, cook over low heat adding another ladle of broth. Leave everything on the stove for about 15 – 20 minutes until the vegetables become soft.
In the meantime, prepare the toasted slices of bread. Slice the bread and toss it in a pan, or put it in the oven at 180 degrees for about 5 minutes.
When the pumpkin soup has reached a soft consistency, add the salt, a pinch of cinnamon, a pinch of nutmeg and a little pepper if you like.
Add the aromas according to your personal taste, and always remember to taste, before adding more!
Remove the rosemary sprig and whisk the pumpkin with a blender until you obtain a creamy consistency.
Drizzle plenty of extra virgin olive oil on the slices of toasted breed.
And your pumpkin pureé is ready! Serve warm with a sprinkling of cinnamon and accompany with the toasted bread ( the so called “Fettunta”).
Let me know if you liked the recipe!