Pumpkin Soup With Amaretti

Pumpkin Soup With Amaretti

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Servings: 4
Calories: 429


  • 1 lb prepared pumpkin flesh
  • 1 pint chicken stock
  • 1 1/2 oz butter
  • 4 large shallots peeled and chopped
  • 10 floz single cream
  • 10 Amaretti di Saronno biscuits
  • caster sugar
  • salt and white pepper


  • Heat the stock. Dice the pumpkin flesh.
  • Melt 1 oz (25 g) of the butter in a large heavy-bottomed cooking pot or saucepan and sweat the shallots for 5 minutes, stirring frequently.
  • Add the pumpkin and cook over a moderate heat for 5 minutes. Pour in the hot stock, bring to the boil then cover, reduce the heat and simmer gently for 20 minutes, or until the pumpkin is tender.
  • Remove from the heat and allow to cool a little; process in batches in the blender until smooth; return to the saucepan.
  • Stir in the cream, a generous pinch each of sugar and salt and some freshly ground white pepper. Reheat to boiling point. Turn off the heat.
  • Taste, adding a little more salt if necessary. Add the remaining butter and stir until it has melted.
  • Ladle the soup into heated soup bowls and sprinkle the coarsely crushed Amaretti on top. Serve at once.
Calories: 429 kcal
Carbohydrates: 28 g
Protein: 8 g
Fat: 34g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 108 mg
Sodium: 306 mg
Potassium: 668 mg
Fiber: 2 g
Sugar: 15 g
Vitamin A: 10673 IU
Vitamin C: 13 mg
Calcium: 90 mg
Iron: 2 mg
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