Recipe Guide for Pumpkin Cream Soup

Let me show you how I make a delicious Vellutata di Zucca (Pumpkin Cream Soup), which is a creamy and comforting Italian dish that brings out the beautiful flavors of fall. This soup, commonly found in northern Italy, especially in regions like Lombardy, is simple, satisfying, and perfect for chilly days.

What to Expect

From my own personal experience, this pumpkin soup is creamy and comforting, with a velvety texture that’s perfect for a cozy meal. The pumpkin adds a naturally sweet flavor, which is beautifully balanced by the savory broth and creamy finish.

Recipe Guide for Pumpkin Cream Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ease of Cooking: Easy
Servings: 4
Calories: ~220 per serving
Cost of Ingredients: Moderate (around $12 for all ingredients)
Cuisine: Italian
Course: Soup
Equipment Needed: Large pot, blender, knife, chopping board

• > Go get the must-have equipment and ingredients for making a Savory  #Pumpkin Cream Soup now.

Ingredients

• 2 cups of peeled pumpkin, cut into large chunks
• 1 medium potato, peeled and chopped
• 1 onion, finely chopped (or leeks for a more delicate flavor)
• 2 tablespoons olive oil
• 2 cups vegetable broth (or chicken broth for a richer flavor)
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh herbs (like parsley or thyme) for garnish
• Optional: Croutons or a sprinkle of Parmesan for serving
• > Go get the must-have equipment and ingredients for making a Savory  #Pumpkin Cream Soup now.

Method

1. Prepare the Vegetables
   Peel and chop the pumpkin and potato into large, even pieces. Chop the onion or leeks finely.
2. Cook the Base
   In a large pot, heat the olive oil over medium heat. Add the onion or leeks and cook until softened, about 5-7 minutes.
3. Simmer the Soup
   Add the pumpkin and potato pieces to the pot, stirring them for a few minutes to coat them in the oil and soften them. Then, pour in the vegetable broth, bring it to a boil, and reduce the heat to simmer. Let it cook for 20-25 minutes, until the vegetables are tender.
4. Blend the Soup
   Once the vegetables are soft, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Blend until silky smooth.
5. Finish the Soup
   Stir in the heavy cream, salt, and pepper to taste. Simmer the soup for another 5 minutes to let the flavors meld together.
6. Serve
   Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or croutons. Serve hot!

Variations and Tips

• Vegan Version: Swap the heavy cream for coconut milk or a plant-based cream alternative.
• Flavor Boosters: Add a pinch of nutmeg or cinnamon for extra warmth. You can also sprinkle some Parmesan cheese or crumbled bacon for added richness.
• For Extra Protein: Serve with a side of grilled chicken or top with roasted pumpkin seeds for some crunch.

Substitutions for Dietary Needs

• Dairy-Free: Use coconut cream or almond milk instead of heavy cream.
• Gluten-Free: This recipe is naturally gluten-free, but be mindful if you are adding croutons or other toppings.
• > Go get the must-have equipment and ingredients for making a Savory  #Pumpkin Cream Soup now.

Nutritional Information (Per Serving)

• Calories: 220
• Fat: 14g
• Carbs: 23g
• Protein: 3g
• Fiber: 5g

Closing Thoughts

I hope this guide has made making Vellutata di Zucca seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!