Ingredients (2-4 people)
1 kg of pumpkin
2 tbsp olive oil
600ml vegetable stock or chicken stock
salt to taste
8-10 Amaretti (from Brescello near Reggio Emilia)
Prosciutto di Parma sliced
Heat 2 tbsp olive oil in a large saucepan, then gently sautè garlic, rosemary and finely chopped onions for 5 mins, until soft but not coloured.
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable or chicken stock into the pan and season with salt.
Bring to the boil, then simmer for 10 mins until the squash is very soft.
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender.
For an extra-velvety consistency, you can pour the soup through a fine sieve.
The soup can now be garnished and served (or frozen for up to 2 months).
Crash some Amaretti to create some crumbs to sprinkle on top of the soup.
At the same time use the slices of Prosciutto di Parma to make some crispy decorations, cooking them for a few minutes (both sides) into a frying pan.
Garnish now the soup using Amaretti crumbs and Prosciutto crispy chips!