Give your customers an autumnal classic with this Greci Crema di Zucca Mantovana soup, infused with fragrant cumin and topped with fresh sage. This quick and easy recipe makes for the perfect comforting dish for busy kitchens.

• 1 onion, finely diced
• 1 garlic clove, minced
• 1 tablespoon cumin spice
• 200 ml vegetable stock
• 1 tin Greci pumpkin cream (or any high-quality pumpkin puree)
• Fresh sage leaves, finely chopped (for garnish)
• Salt and pepper to taste
• Olive oil (for sautéing)

Prepare the base:

Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for about 5-7 minutes until the onion becomes translucent and soft, being careful not to let the garlic burn.

Add cumin spice:

Stir in 1 tablespoon of cumin spice. Cook for another minute, allowing the cumin to release its flavour.

Incorporate the stock:

Pour in the vegetable stock and bring it to a simmer. Let the flavours meld together for a couple of minutes.

Add the pumpkin:

Stir in the tin of Greci Crema di Zucca and bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for about 5-10 minutes to allow all the ingredients to blend nicely.

Blend the soup:

Remove the soup from the heat. Using an immersion blender (or transferring the soup to a countertop blender), blend the mixture until smooth and creamy.

Season and serve:

Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the smooth pumpkin soup into bowls and garnish with freshly chopped sage leaves for a burst of fresh flavour.

This creamy pumpkin soup pairs wonderfully with fresh focaccia or a side of garlic croutons. You can also add a drizzle of Barbera olive oil or a dollop of sour cream on top for extra richness.

Enjoy the sweet, spicy, and savory flavours!