Pumpkin Velvet Soup

Pumpkin velvet soup is a creamy and comforting dish, perfect for the colder months. Here’s how to prepare a classic Italian pumpkin velvet soup.

Ingredients

• 800 g of pumpkin pulp
• 1 onion
• 1 medium potato
• 1 liter of vegetable broth (or chicken, if preferred)
• Extra virgin olive oil
• Salt
• Pepper
• Nutmeg (optional)
• Fresh cream for garnish (optional)
• Toasted pumpkin seeds for garnish (optional)

Preparation

1. Clean the pumpkin by removing the skin and seeds and cut the pulp into cubes.
2. Peel and finely chop the onion and potato.
3. In a large pot, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the pumpkin cubes and potato, let it sauté for a few minutes.
5. Pour the vegetable broth into the pot until it covers the ingredients.
6. Bring to a boil, then reduce the heat and cook for about 20-30 minutes or until the pumpkin and potato are soft.
7. Blend everything with an immersion blender until it becomes a smooth and homogeneous cream.
8. Season with salt and pepper and, if you like, add a pinch of nutmeg for a more aromatic flavor.
9. If you want to make the velvet soup even creamier, you can add a little fresh cream and mix well.
10. Serve the velvet soup warm, garnished with toasted pumpkin seeds and a drizzle of raw oil.

Curiosity

In Italy, pumpkin is highly appreciated for making autumn and winter dishes. In addition to the velvet soup, it is used in the preparation of risottos, stuffed pasta such as Mantuan tortelli, and also in sweets like the typical Venetian pumpkin bread. Being a very versatile ingredient, it lends itself well to different interpretations in the kitchen.