Pumpkin soup is easy to make and there are lots of variations. We have chosen to share a recipe with herbs that grow in the wild next to our olivegrove. Besides rosemary and sage, oregano and thyme are also very common.Some parts of our hill are almost overgrown with them.
- 2 onions
- 2 carrots
- 4 cloves garlic
- 4 sticks of celery
- 1 tbsp chili flakes
- 2 sprigs of fresh rosemary
- sage leaves (fresh, 15 -20)
- 1.5 – 2 kg pumpkin
- 2 litres water and 4 cubes of stock
- 4 tbsp il circolo extra virgin olive oil (and some extra for drizzling)
- Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Pick the leaves from the rosemary and chop finely.
- Place a pot with water on the stove and add the stock cubes. Heat slowly.
- Heat 4 tbsp olive oil in a large saucepan heat, add the sage leaves and fry for 30 seconds over a medium so the leaves will turn dark green and crisp. Move from the frying pan onto kitchen paper.
- Place the saucepan with the oil back on the heat, add the onion, carrot, garlic, celery, and rosemary. Cook gently for 10 minutes until soft.
- Meanwhile, deseed and roughly chop the pumpkin and add to the sauce pan. Pour water and stock cubes into the sauce pan. Bring to the boil again and let it simmer for 30 minutes.
- When the pumpkin is soft, use the blender to turn it into a smooth soup. Season with chili flakes and salt and pepper if needed.
Top it with a few crispy sage leaves, and drizzle il circolo extra virgin olive oil over the soup.
- If your soup still needs a little flavour kick you can consider adding il circolo olive oil with rosemary aroma or with chili powder aroma.
Inspired by Jamie Oliver’s Superb Squash Soup