Table of Contents

Toggle

Vellutata di Zucca

Print Recipe Pin Recipe

Course Appetizer, Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, blender or immersion blender, cutting board, knife, measuring cups, and spoons

Ingredients

  

• 2 cups of pumpkin peeled and cubed (or canned pumpkin puree)
• 1 medium onion chopped
• 2 cloves of garlic minced
• 2 tablespoons of olive oil
• 4 cups of vegetable or chicken broth
• 1 cup of heavy cream or coconut milk for a dairy-free option
• Salt and pepper to taste
• Optional toppings: pumpkin seeds croutons, fresh herbs (like sage or parsley), or a drizzle of balsamic reduction

Instructions

 

• Step 1: Sauté the Aromatics
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Step 2: Cook the Pumpkin
• Add the cubed pumpkin to the pot and stir to combine with the onions and garlic.
• Pour in the broth, making sure the pumpkin is fully submerged.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.
• Step 3: Blend the Soup
• Remove the pot from the heat and let it cool slightly for about 5 minutes.
• Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer it in batches to a regular blender. Just be cautious of the hot liquid!
• Once blended, return the soup to the pot if using a regular blender.
• Step 4: Add Cream and Season
• Stir in the heavy cream (or coconut milk) and heat the soup gently on low heat.
• Season with salt and pepper to taste.
• Allow the soup to stand for a few minutes to let the flavors meld together.
• Step 5: Serve and Enjoy
• Ladle the Vellutata di Zucca into bowls and add your choice of toppings, such as pumpkin seeds, croutons, or a drizzle of balsamic reduction.
• Enjoy your creamy pumpkin soup warm!
• Variations
• Vegan: Use coconut milk instead of heavy cream and vegetable broth.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
• Herb-Infused: Stir in fresh herbs like thyme or sage during the cooking process for extra flavor.
• Add Protein: For a heartier dish, mix in cooked lentils or beans.

So, let me show you how to make Vellutata di Zucca, a delightful Italian pumpkin soup that’s perfect for cozy evenings or impressing guests at dinner parties. This creamy and comforting dish is versatile and can be easily adapted to fit various dietary needs. From my own personal experience, it’s a dish that everyone loves, and it makes for a wonderful starter or even a main course.

What to Expect

You can expect a silky smooth texture and a beautiful golden color that brightens up any meal. The flavor is rich and comforting, making it a great choice for chilly evenings. With its versatility, Vellutata di Zucca can be a simple starter or a comforting main dish that will surely delight your taste buds.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 180 per serving
• Cost of Ingredients: Around $10 (varies by location)
• Cuisine: Italian
• Course: Appetizer/Main Course
• Equipment Needed: Large pot, blender or immersion blender, cutting board, knife, measuring cups, and spoons
• Check out the right equipment and Ingredients that you need for making  #vellutatadizucca   here

Ingredients

• 2 cups of pumpkin, peeled and cubed (or canned pumpkin puree)
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 4 cups of vegetable or chicken broth
• 1 cup of heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper to taste
• Optional toppings: pumpkin seeds, croutons, fresh herbs (like sage or parsley), or a drizzle of balsamic reduction
• Check out the right equipment and Ingredients that you need for making  #vellutatadizucca   here

Method

Step 1: Sauté the Aromatics

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Cook the Pumpkin

1. Add the cubed pumpkin to the pot and stir to combine with the onions and garlic.
2. Pour in the broth, making sure the pumpkin is fully submerged.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.

Step 3: Blend the Soup

1. Remove the pot from the heat and let it cool slightly for about 5 minutes.
2. Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer it in batches to a regular blender. Just be cautious of the hot liquid!
3. Once blended, return the soup to the pot if using a regular blender.

Step 4: Add Cream and Season

1. Stir in the heavy cream (or coconut milk) and heat the soup gently on low heat.
2. Season with salt and pepper to taste.
3. Allow the soup to stand for a few minutes to let the flavors meld together.

Step 5: Serve and Enjoy

1. Ladle the Vellutata di Zucca into bowls and add your choice of toppings, such as pumpkin seeds, croutons, or a drizzle of balsamic reduction.
2. Enjoy your creamy pumpkin soup warm!

Variations

• Vegan: Use coconut milk instead of heavy cream and vegetable broth.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
• Herb-Infused: Stir in fresh herbs like thyme or sage during the cooking process for extra flavor.
• Add Protein: For a heartier dish, mix in cooked lentils or beans.
• Check out the right equipment and Ingredients that you need for making  #vellutatadizucca   here

Tips and Substitutions

• Pumpkin Options: If you can’t find fresh pumpkin, canned pumpkin puree works perfectly! Just add it after sautéing the aromatics and reduce the cooking time.
• Broth: Feel free to use homemade broth or stock for richer flavor.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Nutritional Information (per serving)

• Calories: 180
• Protein: 4g
• Fat: 10g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 4g

Troubleshooting Tips

• Too Thick: If your soup is thicker than you’d like, add more broth or water until the desired consistency is reached.
• Too Thin: Simmer the soup uncovered for a few extra minutes to allow it to thicken.
• Blending Issues: If the soup is too hot to blend, allow it to cool slightly first. Alternatively, use an immersion blender to avoid transferring hot soup.