Simple but sublime is the pumpkin soup my Merry Band of Tasters and I were served when visiting the Librandi family, one of Calabria’s outstanding olive oil producers. “Mama” Librandi shared the recipe with me.
Ingredients
- 1 3-pound pumpkin or butternut squash, peeled, with seeds and membranes removed
- 2 medium Yukon Gold potatoes, peeled
- 3 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons water
- Sea salt
- Croutons for garnish (see the “Healthy Ingredient Spotlight” below)
Directions
Step 1
Using a sturdy knife, cut the pumpkin or butternut squash into roughly 1.5” cubes. Do the same with the potatoes.
Step 2
In a medium saucepan, combine the pumpkin, potatoes, the 3 tablespoons of olive oil, and the water. Cover and cook over medium-low heat, stirring occasionally, until tender—50 to 60 minutes.
Step 3
Transfer to a blender jar and purée until smooth (don’t fill the blender more than half full—work in batches if necessary). Salt to taste.
Step 4
Divide the soup between warmed soup bowls. Drizzle generously with additional olive oil, and garnish with croutons.
Yields 6 appetizer or 4 main course servings