A warm, velvety pumpkin soup takes on a bold, savory twist with the addition of Induveca salami. The natural sweetness of roasted pumpkin is blended until smooth, creating a rich and comforting base. Crispy slices or small cubes of Induveca salami are then added on top or stirred in, bringing a smoky, slightly spicy depth that perfectly balances the soup’s sweetness.
Ingredients
- ¼ Cup extra virgin olive oil
- 1 Cup cubed stale bread (croutons)
- 8 Cloves of minced garlic
- 1 Tsp paprika
- 6 oz Induveca Salami cubed
- 6 oz Pumpkin cubed
- 8 ½ Cups vegetable stock
- Salt to taste
Instructions
- Heat extra virgin olive oil in a large saucepan over medium heat.
- Add bread and cook for about 5 minutes or until golden brown.
- Add garlic and paprika and a pinch of salt and cook for about 3 minutes.
- Add Induveca Salami and pumpkin and coat with oil, sauté for about 2 minutes.
- Add stock and bring to a boil. Boil for about 15 minutes or until pumpkin is tender.
- Transfer all solids to a blender and on high, puree all ingredients together while adding liquid, this step can be done in batches.
- Add all puree soup in a pot and adjust the salt and consistency with either salt or water.
- Garnish soup with small, cubed salami, and parsley.
