Dish

Vellutata di zucca

Cream of pumpkin soup

Vellutata di zucca is made with pumpkin, onion, garlic, and vegetable broth. The ingredients are sautéed in olive oil and then simmered until the pumpkin is tender. The soup is then pureed until smooth and creamy. Vellutata di zucca is typically served with a dollop of sour cream or crème fraîche and a sprinkle of fresh herbs.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Vegetable Soup

Origins and history

Vellutata di zucca has been a staple of Italian cuisine for centuries. The dish originated in the northern regions of Italy, where pumpkins are abundant in the fall and winter months.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of Vellutata di zucca, depending on the region and the cook. Some recipes call for the addition of cream or cheese. Some versions include other vegetables, such as carrots or potatoes.

Presentation and garnishing

Vellutata di zucca is typically served in a bowl, garnished with a dollop of sour cream or crème fraîche and a sprinkle of fresh herbs. The soup can also be topped with croutons or a drizzle of olive oil.

Tips & Tricks

To make the soup even creamier, add a cup of heavy cream or a dollop of mascarpone cheese. For a spicier version, add a pinch of cayenne pepper or red pepper flakes.

Side-dishes

Crusty bread, crostini

Drink pairings

Pinot Grigio, Chardonnay

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