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.
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
Delicious Vellutata di zucca recipes
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