When we had our own restaurants, we were too tired of making our own food at the days we were off and staying at home. We were lucky that my Dutch mother, who lives in Tuscany, Italy, came out to South Africa for many times and cooked for us. I found her handwritten recipe in my large Arch file Cucina Carolina. It was written on the back of one of the old menus we didn’t use any longer as the items changed. She had her favourite barstool at the end of the espresso bar, made by Lee. Here she could overlook the Indian Ocean or the whole deli.
For this soup you can use any kind of squash. Pumpkin, butternut, courgette or any other squash.
Utensils 🍴apron, cutting board, deep saucepan, large single bevel knife, kitchen knife, jug, grater, tablespoon, wooden spoon, mixer, serving spoon, 2 serving bowls
Ingredients for 2 people 1 pumpkin, 1 large onion, 2 chicken stock cubes, 1 t grated nutmeg (fresh from the nut), 200-250 ml water depending on the amount of pumpkin 🎃 , approx. 100 ml milk, 25 g butter, 1 T olive oil, 60 g Parmigiana Reggiano, black pepper to taste
- Depending on the squash (if it is a butternut, you need to peel the skin off). For this pumpkin soup, wash the skin and cut off the top. The top you can later use as a lid. I just love this way of presenting the soup.
- Cut the flesh in dices or scoop out the flesh and keep aside
- Chop the onion finely
- Fry in butter and olive oil until glossy
- Add the flesh of the squash. Give it a good stir.
- Add water plus the stock cubes. Stay 1/2 cm below the squash.
- Cook until the squash is soft
- Puree with a mixer
- Add the freshly grated nutmeg
- Add enough milk until it has the right consistency.
- Add the Parmesan cheese and stir continuously. Don’t bring it to the boil. This is very important! Otherwise the milk curdles.
- Add pepper to taste
- When the soup is hot, it is time to serve
TIP: add a bit of fresh cream to make a nice garnish
TIP: I washed and dried the pumpkin later. Added some soil and planted rosemary in it.
Delicious 🥂with a Cava
MUSIC 🎶 Winter from the 4 Seasons by Vivaldi. On the album Tuscany, a romantic journey.
Romance of this recipe: I made this dish myself on 29 July 2013. We had closed our restaurant for the Winter months. We were like bears having a rest. Only to come out of our home after the cold months. Jabula and Sausage, our doggie children, fully enjoyed all the attention we gave to them. Cuddles, long walks, playtime.