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Vellutata di Zucca (Italian Creamy Pumpkin Soup)
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.
Ingredients
FOR THE CREAMY PUMPKIN SOUP
- 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
TO SERVE
- a few croutons
- roasted salted pumpkin seeds - (pepitas)
- 100 g crescenza cheese or another mild soft cheese - 3.5 oz
Instructions
- Peel and cut the pumpkin and potatoes into small chunks. Chop the shallot.
- In a large pot, heat olive oil with rosemary and sauté the shallot until soft.
- Add pumpkin and potatoes, season, and cover with hot vegetable broth. Simmer for about 30 minutes, until tender.
- Remove the rosemary and blend everything with a hand blender until smooth and velvety.
- Adjust the seasoning, then serve with croutons, roasted pumpkin seeds, and a spoonful of crescenza cheese.
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 21gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 27mgSodium: 627mgPotassium: 742mgFiber: 2gSugar: 6gVitamin A: 13036IUVitamin C: 24mgCalcium: 219mgIron: 2mg
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