Dear all,

The results of the American elections have not yet appeared, so this is not something I’ll be discussing right now. Instead I’ve opted for something more cheerful, I suppose. In this case, a nice seasonal recipe. I think it’s very important to cook in a seasonal way and to use products that are more local. For example, the pumpkin that we used, came straight from the land of Davide’s parents. Now, we’re very lucky to be able to use products from the land, but I think even in supermarkets you can find seasonal and local food. Which means that the time of the zucchini, fresh tomato, cucumber, sweet peppers and aubergine is really over, unless you find them frozen. However, the recipe below is based on simple ingredients that you should be able to find quite easily these days.

Ingredients:
500 grams of pumpkin
300 grams of potatoes
4 cloves of garlic
1 tbsp of freshly sliced ginger
2 tbsp olive oil
A handful of pistachio nuts
Salt and pepper
Water
Optional: scamorza (an Italian cheese, but parmigiano, grana padano and pecorino, although very different, also work, or try a nice cheese from your own country)

Preparation:
1.Peel the potatoes and pumpkin (get rid of the pumpkin seeds*), and chop them in chunks of equal size.
2.Add the olive oil to a big pot and heat it. Peel the garlic, chop it and fry it shortly (1 minute or so).
3.Add the chopped potatoes and pumpkin and fry for a couple of minutes, then cover them with water. Don’t use too much water, just make sure that the water covers everything completely.
4.Add some pinches of salt to it and boil it for 20 minutes (keep the lid closed as much as possible, keep an eye on the vegetables though and add more water if it’s becoming too dry) and add the freshly cut ginger. Then boil for another 20 minutes. Taste the juice regularly to see if the mixture is salty enough. Potatoes need quite a lot of salt.
5.When the potatoes and pumpkin are really soft, turn off the fire and let it cool down for a couple of minutes. Then use a mixer to mix everything into a thick soup. If it’s too thick add some water.
6.To top it off, put the soup in two plates (or more) and grind the pistachio nuts. Chop or grind the cheese and put everything on top of your soup. Finish with a drizzle of olive oil and some black pepper.

Let me know if you tried and enjoyed the soup!

From Italy with love,

Merel

*you can also save the pumpkin seeds and dry them, so that you can grow your own pumpkins if you like.