• Vegetarian
  • 80 min

Cream of pumpkin soup with cheese and tomato confit crostini

Ingredients for 4 persons

4 slices of stale bread
Slice of pumpkin 500 gr
500 ml vegetable stock (made with a few stalks of celery, shallots, carrot)
A chilli
For the crostini:
4 slices of stale bread
Pack of soft cheese with yoghurt
For the tomato confit:
10 cherry tomatoes
Few sprigs of fresh thyme
Extra virgin olive oil
A pinch of salt
4 tablespoons powdered sugar

Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour


1. In a pan, pour a little olive oil. Cut the pumpkin into cubes and then let it simmer. Meanwhile, remove the crusts of the bread and cut into cubes too. Then add the bread to the pumpkin stew, leave them aside and pour in the vegetable broth. Simmer for at least 15 minutes.
Blend everything with the mixer, to the desired consistency and season with salt and fresh pepper.

2. Prepare the tomatoes. Heat a pan on the fire. Pour in the bottom a few tablespoons of powdered sugar. Take the tomatoes, cut them in half and arrange them on the bottom. Sprinkle with a little olive oil, a few sprigs of thyme and a pinch of salt. Let them caramelize a few minutes per side.

3. Take slices of bread and put them in the oven to toast. Spread on each one a layer of soft cheese and yogurt lying on each slice two tomatoes confit.

4. Serve the bread soup in bowls and put the crostini on top. Complete with crushed red pepper and a drizzle of olive oil and serve hot.



Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour

Recipe devised by food blogger

Roberta D'Ancona

In cucina con Roberta

My name is Roberta D’Ancona, I’m a food and wine journalist, a writer and also a food blogger for the love of it.