Vellutata di Zucca (Italian Creamy Pumpkin Soup)

Name: Vellutata di Zucca (Italian Creamy Pumpkin Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 600 g pumpkin, peeled and cut into pieces (- about 1.3 lb); 200 g potatoes, peeled and diced (- about 7 oz); 1 shallot, finely chopped; 500 ml vegetable broth (- about 2 cups); 1 sprig fresh rosemary; 3 tablespoons extra virgin olive oil; salt (to taste); black pepper (to taste); nutmeg (to taste); a few croutons; roasted salted pumpkin seeds (- (pepitas)); 100 g crescenza cheese or another mild soft cheese (- 3.5 oz)

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Pumpkin soup is a delicious and comforting dish, perfect for fall and winter when the weather turns chilly and you crave something warm and cozy.

This creamy Italian pumpkin soup, known in Italy as vellutata di zucca, is smooth and delicate. It’s made with pumpkin, potatoes, and shallots, and flavored with rosemary and nutmeg for a wonderfully aromatic touch.

Naturally vegetarian and gluten-free, this recipe is simple, quick, and foolproof. Just simmer the pumpkin with vegetable broth and the other ingredients, then blend until silky smooth. You can make it thicker or lighter, depending on your taste.

Enjoy this pumpkin soup as a light first course for lunch or dinner, or serve it with crunchy croutons, roasted pumpkin seeds, or a spoonful of creamy cheese like crescenza. The mild sweetness of the pumpkin pairs beautifully with the tangy flavor of the cheese.

Loved by adults and kids alike, this Italian pumpkin soup is also perfect for a Halloween or Thanksgiving menu. Try it once, and it’ll quickly become one of your favorite fall comfort foods.

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Ingredients
Kitchen Tools and Equipment
Instructions
Storage
Variations and Tips
More Italian Pumpkin Recipes
FAQs
Recipe Card

Ingredients

Prep Time: 20 Min | Cook Time: 35 Min | Servings: 4

FOR THE CREAMY PUMPKIN SOUP

600 g (about 1.3 lb) pumpkin, peeled and cut into pieces
200 g (about 7 oz) potatoes, peeled and diced
1 shallot, finely chopped
500 ml (about 2 cups) vegetable broth
1 sprig fresh rosemary
3 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
Nutmeg, to taste

TO SERVE

A few croutons
Roasted salted pumpkin seeds (pepitas)
100 g (3.5 oz) crescenza cheese, or another mild soft cheese

Kitchen Tools and Equipment

To make this Italian Creamy Pumpkin Soup (Vellutata di Zucca), you don’t need any special equipment, just a few reliable kitchen tools that will make the job easier and faster. Here are the five most useful ones:

Pot or Dutch Oven – Perfect for sautéing the vegetables and simmering the soup evenly. Choose one with a heavy bottom so the pumpkin doesn’t stick or burn.
Immersion Blender (Hand Blender) – Essential for blending the pumpkin and potatoes directly in the pot until smooth and creamy. A powerful one will give you a perfect velvety texture.
Chef’s Knife – A sharp, sturdy knife makes cleaning and cutting the pumpkin much easier and safer.
Cutting Board – Use a large, stable cutting board to have enough space for chopping the pumpkin and other vegetables comfortably.
Ladle – For serving your pumpkin soup neatly into bowls without spilling. A deep, stainless-steel ladle is always a kitchen must-have.

Instructions

BEFORE YOU START: To make this delicious Italian pumpkin soup, prepare some vegetable broth first, preferably homemade with fresh vegetables. It will make the flavor deeper and more natural. If you need help, check out our vegetable broth recipe for all the details.

Step 1) - Start by cleaning the pumpkin. Remove the skin, seeds, and stringy fibers, then cut the flesh into small, even chunks. Peel the potatoes and cut them into cubes about the same size as the pumpkin pieces. This helps them cook evenly.

Step 2) - Finely chop the shallot. Heat the extra virgin olive oil in a large pot or saucepan over medium heat. Add the shallot and the sprig of rosemary, and sauté gently for a few minutes until the shallot becomes soft and translucent. This creates a fragrant base for your pumpkin soup.

Step 3) - Add the pumpkin and potatoes to the pot. Stir well to coat them in the oil and shallot mixture, and cook for a couple of minutes until they start to take on a little color.

Pour in the hot vegetable broth, just enough to cover the vegetables. Season with salt, black pepper, and a pinch of nutmeg.

Cover with a lid and let everything simmer over low heat for about 30 minutes, or until the pumpkin and potatoes are very tender.

How to Serve

Step 4) - When the vegetables are soft, remove the sprig of rosemary. Use a hand blender (immersion blender) directly in the pot to blend everything until you get a smooth and creamy texture.

Taste and adjust the seasoning with more salt or pepper if needed.

If you prefer a thinner soup, you can add a little extra hot broth until you reach your desired consistency.

Ladle the hot pumpkin soup into bowls. Garnish with roasted pumpkin seeds (pepitas).

For a richer flavor, serve with crunchy croutons and a spoonful of crescenza cheese or another soft creamy cheese in the center. The contrast between the sweet pumpkin and the tangy cheese is simply delicious.

Your Italian creamy pumpkin soup is ready to enjoy! Perfect for a cozy fall or winter meal, it’s comforting, nutritious, and full of authentic Italian flavor.

Storage

Let the pumpkin soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Glass containers with airtight lids are preferable for storing soups, as they do not retain odors and are less prone to staining.

When ready to serve, reheat it gently on the stove over low heat, adding a little vegetable broth or water if it has thickened too much.

For longer storage, freezing is the best option. You can keep pumpkin soup in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then reheat it gently on the stove.

If you’re short on time, you can also defrost it in the microwave. Once thawed, bring the soup to a gentle boil on the stove to make sure it’s heated through before serving.

Variations and Tips

This is the classic version of Italian pumpkin soup, simple and naturally creamy. But there are many delicious ways to customize it to your taste. Here are some ideas and tips:

Add potatoes: I like to add a small amount of potatoes to make the soup thicker and creamier. If you prefer a lighter version, simply skip them. The soup will be less dense but lower in calories and still very flavorful.

Add cream: For an even silkier texture, you can stir in a little heavy cream before blending the soup. It makes the flavor smoother and more delicate.

Add cheese: Besides a spoonful of cream cheese or crescenza, try serving your pumpkin soup with grated Parmesan or even a few crumbles of Gorgonzola for a delicious contrast with the natural sweetness of the pumpkin.

Add crunch: Top your creamy pumpkin soup with toasted pumpkin seeds (pepitas) for a crunchy touch. You can also use chopped walnuts or hazelnuts for a rustic finish.

Adjust the consistency: The amount of vegetable broth determines how thick or thin your soup will be. With the quantities listed, you’ll get a fairly thick consistency.

If you plan to serve it with croutons, add a bit more broth for a lighter texture.

If you prefer to serve it as a small appetizer, keep it thicker and creamier.

Seasoning variations: I seasoned this Italian pumpkin soup with rosemary and a touch of nutmeg, but feel free to experiment. Sage pairs beautifully with pumpkin, while paprika, curry, or even a pinch of cinnamon can add a warm, aromatic twist.

More Italian Pumpkin Recipes

If you love this Italian pumpkin soup, you’ll definitely want to try more delicious pumpkin recipes from our Italian kitchen! Pumpkin is one of the most versatile ingredients in fall cooking, perfect for both savory and sweet dishes. Here are some of our favorites:

Pumpkin Risotto (Risotto alla Zucca) – Creamy, rich, and full of flavor, this is one of the most classic Italian pumpkin recipes.
Pumpkin Gnocchi (Gnocchi di Zucca) – Soft and delicate gnocchi made with fresh pumpkin, perfect with butter and sage.
Rustic Italian Pumpkin Cake (Torta di Zucca) – A simple and moist cake made with pumpkin purée and amaretti cookies.
Pumpkin Gelato (Gelato di Zucca) – An unusual but irresistible Italian-style ice cream with the natural sweetness of pumpkin.

FAQs

What does “vellutata” mean?

Vellutata is an Italian word that literally means “velvety.” It refers to a smooth, creamy vegetable soup made by blending cooked vegetables until soft and silky. It’s similar to a cream soup, but typically made with olive oil instead of butter or cream, giving it a lighter, Mediterranean flavor.

Can I make pumpkin soup ahead of time?

Yes! You can prepare this Italian pumpkin soup a day in advance. Once cooled, store it in an airtight container in the fridge and reheat it gently on the stove before serving.

What kind of pumpkin is best for soup?

Choose a sweet, firm variety like kabocha, sugar pumpkin, or butternut squash. These types give the soup a naturally rich and velvety texture.

Is pumpkin soup healthy?

Yes! It’s light, naturally gluten-free, and full of vitamins and fiber. Using extra virgin olive oil instead of butter makes it even healthier and 100% vegetarian.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!