Antonio Carluccio’s simple recipe is enhanced by liberal amounts of speck or pancetta, for saltiness and a richer flavour. Don’t forget the fresh rosemary.
1 onion, finely chopped
6 tablespoons olive oil
1 litre chicken stock or 1 litre vegetable stock
600g pumpkin flesh, cut into cubes
200g celeriac, peeled and cut into cubes
speck or pancetta, about 60g, cut into cubes
1. Fry the onion in 2 tablespoons of the olive oil in a large saucepan until soft, but not browning, about 10 minutes.
2. Add the stock and, when boiling, the cubes of pumpkin and celeriac, and cook until soft, about 15–20 minutes. Add salt and pepper to taste.
3. Liquidise in a food processor or blender and return to the pan to reheat gently.
4. Meanwhile, heat the remaining oil in a frying pan. Add the speck and cook until crisp. Add the rosemary and stir to combine. Set aside.
5. Pour the warmed soup into serving bowls and top with the speck and rosemary mixture. Serve hot.
Autumn and winter offer lots of roots and squash which can be used in soup. This type of pumpkin soup is more likely to be served in the north and especially the northeast of Italy, from where speck (an air-dried, smoked shoulder of pork) originates.
Recipe from The Collection by Antonio Carluccio.