Stocks and soups | November 9, 2015 | By


The Autumn colour orange is not only the one of the leaves but also the one of the pumpkin.

Pumpkin is a great, versatile vegetable that makes a great, easy soup.

There are many variations and many additional ingredients to enrich this soup, here is my version.

In this recipe I will pay particular attention to the presentation.

It is very easy and very fancy if you have guests (included your husband/wife/kids…).


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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
  1. 1.2Kg Pumpkin
  2. 1 Onion
  3. 2 Shallots
  4. 1 Bayleaf
  5. 12g ginger
  6. 1/2 glass white wine
  7. Bouillon or bouillon and water to cover everything
  8. Salt to taste
  9. 2 tblspoons EVO oil
  11. Ricotta (1 tablespoon for each plate)
  12. Chive
  13. Cayenne pepper or sweet paprika
  14. Curry powder
  15. Balsamic vinegar
  16. EVO oil
  1. Clean surface areas and get your ingredients nice and ready.
  2. Cut onions and shallots and roughly chop them.
  3. Cut the pumpkin in pieces.
  4. Warm up 2 tablespoons of oil on medium heat until hot but not smoking.
  5. Add onions/shallots and cook, stirring often, for 2 minutes.
  6. Add pumpkin, the piece of ginger and the bay leaf and cook on medium for 15 minutes, stirring often. If needed add some water or broth.
  7. Add white wine, cook, stirring, for 5 minutes.
  8. Add broth and 1 teaspoon of salt and let it cook on low heat for 20 minutes.
  9. Take your piece of ginger out.
  10. Blend with blender until very smooth. Add salt to taste.
  2. Pour 2 ladles of hot soup in a bowl.
  3. With a spoon take a little bit of ricotta and make a smooth ball helping yourself with another spoon.
  4. Place in the middle of the plate.
  5. Sprinkle curry powder on the soup, around the ricotta.
  6. Sprinkle cayenne pepper (sweet paprika for kids) on top of the ricotta.
  7. With the help of an eye-dropper (buy it in a pharmacy or re-use one from a finished homeopathic medicine) drop balsamic vinegar in a Fibonacci-curve shape (shell shape).
  8. Try this step once before the finals: with a toothpick gently slide on the very surface of the soup along the middle of the drops to create heart shaped drops.
  9. With chopped chive make a straight line across one half of the plate.
  10. Serve with pride.
Nonna Armida Love Family Food http://nonnarmida.ch/