Creamy pumpkin soup or as they say in Italian vellutata di zucca is sooo good. Creamy, delicate, slightly sweet with the addition of spices this soup is an ultimate comfort food.
prep time 20 min cook time 35 min
ingredients for 4
- 1 kg pumpkin
- 1 large potato
- 1 l vegetable broth
- 1 onion, chopped
- 2 tablespoons extra vergin olive oil
- salt and pepper
- dash of cinnamon
- dash of nutmeg
- fresh thyme to garnish
- 50 g pancetta or bacon, strips or cubes
- a few slices of toasted/grilled rustic bread
1. Clean, deseed and cut the pumpkin into relatively small cubes. Peel and cut into cubes also the potato.
2. Warm the oil in a soup pot over medium-high heat and add chopped onion. Let cook until soft, about 5-6 minutes over medium heat. Don’t let it burn. Add pumpkin and potato and as much broth needed to cover the vegetables. Adjust salt and pepper.
3. Let simmer on low for about 25-30 min checking from time to time and adding broth. When the vegetables are cooked, blend the soup with immersion blender until smooth and creamy. Add a dash of cinnamon and nutmeg and mix. Ladle the soup into bowls.
4. Fry the pancetta strips and add them with some fresh thyme and grilled bread to your bowl.
FOR VEGETARIAN ALTERNATIVE: leave out the pancetta
FOR GLUTEN FREE ALTERNATIVE: leave out the bread or use appropriate bread
BUON APPETITO!