Recipe: Zuppa di Zucca | Pumpkin Soup


A pumpkin soup, Italian in origin. The potatoes and optional cannellini beans make for a beautiful and velvety soup.

Feel free to browse recipes from our Retro Recipes series. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy winter recipes here and here.

Zuppa di Zucca | Pumpkin Soup

(River Café Cook Book)

I am famous for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love to play with other Pumpkin Soups occasionally. This Italian one uses potatoes as well, and is so velvety. I served it for Angela when she visited one day, after which we walked into the Botanical Gardens. Eat in this very cold weather, and enjoy with crisp crunchy bread!

Note: You can add 150 g cooked cannelloni beans at the same time as the pumpkin for a slightly different taste, extra goodness and a very thick soup.

1.5 kg pumpkin (I use butternut, but Jap could be good, as could other types) 150 g new potatoes 3 Tblspn good virgin olive oil
50 g butter 2 small red onions, peeled and finely chopped 2 garlic cloves, peeled and cut into slivers
4 large sprigs thyme or marjoram 1 – 2 dried chillies 1 litre good stock
salt and freshly ground black pepper

Peel the pumpkin and potato, seed the pumpkin and dice both into 5cm cubes.

Heat the oil and butter in a large heavy saucepan and gently fry the onion until soft. Stir in the garlic and thyme or marjoram leaves, the pumpkin and potato, and continue to cook for a minute. Season with the chilli, salt and pepper. Add enough stock to just cover the pumpkin, turn down the heat, and simmer until the pumpkin is tender, about 20 – 25 minutes. You may need to add more stock.

Strain about 1/3 stock from the pumpkin and set aside. Put the remainder in a blender or food processor and pulse. The resulting mixture will be quite thick. Return to the saucepan with the reserved stock. Check for seasoning. This is a very thick soup.

Serve with the parmesan, olive oil and some toasted ciabatta rubbed with garlic.


From the Soups Series






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