Pumpkin Soup with Strips of Toasted Bread and Salamini Italiani Alla Cacciatora PDO


Heat the oil in a large saucepan, then add the sliced leek and fry it for a few minutes until it is well browned.

If necessary, add a small amount of vegetable stock.

Meanwhile, wash the pumpkin and cut it into cubes.

Add the cubes to the saucepan and let them cook for a few minutes. Next, add enough hot vegetable stock to cover the vegetables. Cook the contents and stir frequently. After 25-30 minutes, the pumpkin should be very soft and nearly overcooked.

Season with nutmeg, salt and pepper.

Whisk thoroughly with a hand blender.

Divide the soup between the plates, then add the strips of Salamini Italiani alla Cacciatora PDO

Garnish the soup with sage leaves and serve with strips of toasted bread.

Consorzio Cacciatore Italiano


• 800 ml of vegetable stock
• 150 g of Salamini Italiani alla Cacciatora PDO
• Fine salt to taste
• Black pepper to taste
• 1 pinch of nutmeg
• 130 g of leeks
• 1 x 1 kg clean pumpkin
• 40 ml of extra virgin olive oil
• Sage to taste
• 1 x 1 kg clean pumpkin
• Strips of toasted bread with pumpkin seeds