Go Back
#vellutata #vellutatadizucca #cecicroccanti #semi #cucinasana #cucinanaturale #ricettesane #healthyfood #healthyrecipes #healthytastesgood #veganuary #vegan #vegansofinstagram #vegansofig #zuccadelica #semidigirasole #semidizucca #cucinaresano #cibosano #cenasana #cenaleggera #andretraditionalfood #prevenzione #prevenzionesalute #prevenzioneatavola #instafood #foodblogger #foodie #foodstagram #ricettafacile

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.