Pumpkin and Zucchini Velouté

17/11/2023

The pumpkin and zucchini velouté is a creamy and comforting dish, ideal especially during the cooler months. Here are the ingredients and the procedure for its preparation.

Ingredients

500 g of cleaned pumpkin
300 g of zucchini
1 medium-sized onion
1 medium potato
1 liter of vegetable broth
Salt to taste
Pepper to taste
Extra virgin olive oil
(Optional) A pinch of nutmeg
(Optional) Fresh cream or creamy cheese for garnishing
(Optional) Croutons or toasted seeds to add crunchiness

Preparation

Start by cleaning the vegetables: cut the pumpkin into cubes, slice the zucchini, and finely chop the onion. Peel the potato and also cut it into cubes.
In a large pot, sauté the onion with a drizzle of extra virgin olive oil until it becomes translucent.
Add the pumpkin and potato cubes, and let them flavor for a few minutes.
Pour the zucchini into the pot and mix well.
Cover the vegetables with the vegetable broth and bring to a boil.
Lower the flame, cover the pot, and let it simmer for about 20-30 minutes or until the pumpkin and potatoes are tender.
Once the vegetables are cooked, turn off the heat and use an immersion blender to blend the soup into a smooth and homogeneous cream.
Taste and adjust for salt and pepper. If you like, you can also add a pinch of nutmeg for an aromatic touch.
Put the velouté back on the heat to warm it up.
Serve the pumpkin and zucchini velouté hot, with a raw drizzle of extra virgin olive oil, garnishing with croutons, seeds, or a spoonful of cream or creamy cheese for added creaminess and richness if desired.

To add an Italian touch, you might finish the dish with some grated Parmigiano or add some fresh aromatic herbs like rosemary or fried sage.

Curiosity

Pumpkin is widely used in Italian cooking, especially in autumn. It is the star of many traditional dishes, from veloutés to savory pies, to risottos. In particular, the pumpkin velouté is a highly appreciated dish for its natural sweetness and velvety texture.