I love making this Italian pumpkin soup as a way of welcoming autumn.
Canned pumpkin is not a usual pantry staple in Italy, so when we make pumpkin soup, we generally begin with fresh pumpkin.
In this creamy soup, which we call a vellutata, the pumpkin gains different hues and flavours from potatoes, leeks, and shallot.
What Is an Italian Vellutata?
Vellutata means “velvety,” a name that describes the smooth and delicate texture of this kind of Italian soup.
A pumpkin vellutata is usually made with potatoes and something herbaceous or oniony: white or yellow onions, delicate shallots, or intensely aromatic leeks.
It can be served simply, perhaps with freshly chopped parsley, grated Parmigiano Reggiano, or even a spoonful of perfectly cooked rice.
A Hazelnut Topping
For this version, I added finely chopped hazelnuts just before serving.
Their crunch contrasts beautifully with the smooth texture of the soup, while their warm, earthy flavour pairs naturally with the sweetness of the pumpkin.
How to Make Italian Pumpkin Soup
Making this soup from scratch is quite simple.
The pumpkin and potatoes are first coated in a little flour, then cooked with sautéed leeks and shallot. Once everything is tender, the soup is blended until smooth and finished with a little cream.
The chopped hazelnuts are added just before serving so that they remain crunchy.
Italian pumpkin soup
Ingredients
- 2 cups peeled pumpkin, cut into large chunks
- 1 medium potato peeled and cut in pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons leeks thinly sliced
- ½ shallot thinly sliced
- 2 cups light broth
- 4 tablespoons cream
- 2 handfuls hazelnuts
- salt to taste
Instructions
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Place pumpkin and potato chunks in a bowl. Add the flour and mix to cover.
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Brown leeks and shallot in the olive oil, using a large pot. Add pumpkin and potato chunks and brown them for a few seconds. Add the broth, cover, and cook for about 20 minutes on medium heat (until tender).
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Meanwhile, roughly chop the hazelnuts and set them aside.
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Cream the soup with a blender.
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Salt to taste, add heavy cream, and stir.
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Serve the soup hot, sprinkled with the chopped hazelnuts.
Recipe Notes
I made my broth with minimum effort: I boiled a carrot, a shallot, a few sprigs of parsley and a few of thyme, 3 allspice corns and 3 of juniper.
Enjoy your vellutata soup!
Claudia