Pumpkin Soup
(Zuppa Di Zucca)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
2 and 1/4 lbs (1 kg) pumpkin, peeled, seeded and chopped
2 onions, chopped
2 potatoes, diced
5 oz (150 grams) Beaufort cheese, freshly grated
1 and 1/2 oz (40 grams) butter
1 garlic clove, chopped
3 slices day-old bread
7 fl oz (200 ml) double cream
Salt and pepper
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Soup:
Steam the pumpkin for about 20-25 minutes.
Bring the meat stock to a boil.
Melt the butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened.
Add the potatoes, pumpkin and garlic and season with salt and pepper to taste.
Pour in the hot stock and simmer for another 30 minutes.
Lightly toast the bread, then dice it.
Mix together the Beaufort cheese, cream, bread and a pinch of pepper in a bowl.
Divide the mixture between four individual soup bowls and ladle in the soup. Serves 4.