Recipe: Pumpkin Soup with Salamini Italiani alla Cacciatora PDO

Recipe: Pumpkin Soup with Salamini Italiani alla Cacciatora PDO

A warming recipe that’s delicious and nutritious

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Foodie  Foodie Your Guide to Good Taste  on 14 Mar '20

Recipe courtesy of the Enjoy the Authentic Joy from Europe campaign

Serves: 4


  • 1 x 1kg pumpkin
  • 130g leek, sliced
  • 40ml extra-virgin olive oil
  • 800ml vegetable stock, heated
  • 1 pinch nutmeg
  • 150g Salamini Italiani alla Cacciatora PDO, cut into strips (purchase in Hong Kong at city’super)
  • salt and black pepper, to taste
  • sage leaves and strips of toasted bread with pumpkin seeds, to serve


  1. Heat the oil in a large saucepan, then add the sliced leek and fry for a few minutes until well browned. If necessary, add a small amount of vegetable stock to prevent burning.
  2. Wash the pumpkin and cut it into cubes.
  3. Add the pumpkin to the saucepan and cook for a few minutes. Then add enough hot vegetable stock to cover the vegetables. Cook, stirring frequently. After 25–30 minutes, the pumpkin should be very soft and nearly overcooked.
  4. Season with nutmeg, salt and pepper and then whisk thoroughly with a hand blender.
  5. Divide the soup between four bowls, then add the strips of Salamini Italiani alla Cacciatora PDO.
  6. Garnish with sage leaves and serve with strips of toasted bread.

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