Cream of Pumpkin soup (Vellutata di zucca) is a warm and comforting soup perfect for fall and winter; a creamy and delicate velouté made with pumpkin and potatoes, shallots, usually enriched with sour cream scented with cinnamon and nutmeg!
Served plain or accompanied with crostini!
I let you imagine the flavor and texture!
A unique delight, not coincidentally known throughout the world! Pumpkin soup is definitely a cuddle that warms the heart on cold days!
Like every traditional recipe there are many versions.
They include the addition of more or less ingredients, from legumes to vegetables; today I am giving you the classic Pumpkin Creamy Recipe; thanks to the fragrant aromas, it has become for me the perfect Pumpkin Creamy!
This is a very quick and easy preparation, which does not involve any difficulty!
Simply, the pumpkin is stewed in a pot with vegetable broth and the other ingredients; finally blended to reach the consistency of velvety, enveloping and fragrant!
That will conquer you at the first taste!
And from which you can start, and then enrich it with many tasty variations that you will find in the notes! Ideal as a first course for lunch or a quick dinner, pumpkin velouté is also very popular with children and is also perfect for the Halloween menu!
You can serve it either hot or slightly warm; au naturel or with the addition of toasted bread, golden croutons, and oil seeds!
PREP. TIME: 10 minutes
Cooking Time: 20 minutes
SERVINGS:3
INGREDIENTS:
- 28 oz of pumpkin (weighed clean)
- 7 oz potatoes (cleaned)
- 3 cups of vegetable stock
- 2 tablespoons of extra-virgin olive oil
- 1 shallot (or 1/2 leek)
- a pinch of cinnamon powder
- a pinch of nutmeg
- rosemary
- salt
- black pepper (optional)
- 2 slices of bread + extra virgin olive oil
TIPS:
Instead of cinnamon and nutmeg, you can add powdered ginger.
Or leave the rosemary scent alone.
You can enrich your Vellutata di zucca in many ways.
For example by adding 50 gr. of fresh cream just before serving.
Instead of croutons, serve with a generous handful of pumpkin, poppy or sunflower seeds. For those with a sweet tooth, you can add cream cheese: a slice of stracchino or crescenza cheese, the contrast between hot cream and fresh cheese is divine!
DIRECTIONS:
First, sauté the sliced shallot or leek in the oil for 1 minute.
Add the chopped pumpkin pulp along with the peeled, large potatoes.
Stir, let it absorb the flavor for 1 minute, add 2 ladles of hot vegetable stock and 1 sprig of rosemary.
Cover with a lid, lower the heat, add another ladle of broth and cook for about 15 – 20 minutes until the vegetables are tender.
(In the meantime, prepare the croutons by slicing the bread into small pieces and tossing it in a pan with a little oil on all sides until golden brown).
When the pumpkin soup has reached a smooth consistency; add salt, a pinch of cinnamon, a pinch of nutmeg and if you like a little bit of pepper.
Flavors go a long way, so always taste before adding more!
Remove the rosemary branch and blend the Pumpkin Soup with a blender until creamy.
At this point evaluate the consistency. if it is too slow, put it back on a gentle heat to thicken, if it is too firm, dilute it with one – two tablespoons of hot broth!
Here is the pumpkin cream! Serve hot with a sprinkling of cinnamon and croutons!
You can store the Pumpkin Soup in the fridge for about 3 days, you can also freeze it!
