Italian Pumpkin Soup

crema di zucca

There’s nothing more comforting than a bowl of creamy, winter squash soup. And here in Italy, they appreciate the cozy, fall flavors of pumpkin soup just as much as Americans do. This Italian pumpkin soup will make you feel like you’re curled up in front of a stone fireplace in a rustic cottage high up in the Italian Alps.

I always loved butternut squash soups when living in America and I was excited to discover something comparable in Italy. First, something to note is that in Italian, the word zucca, translates literally to pumpkin, but its meaning encompasses all types of pumpkins and winter squash varieties. Whereas in America, we tend to only use the word pumpkin when talking about Halloween and not the culinary varieties. 

While it is possible to find butternut squash in some supermarkets in Italy, it’s not as commonplace as in America. Italy grows many other varieties with varying tastes, some more sweet and some more vegetal. Some are so large that I wonder what kind of knife is required to cut them. Thank goodness the supermarket sells some squash already precut, zucca tagliata. 

It’s actually very common to find creamed soups in Italy, called vellutata. Like in this Italian pumpkin soup, potato is often added to create a natural smoothness without the need to add heavy cream. With only a few simple ingredients, this hearty soup is a perfect option for a vegetarian weeknight meal.

I decided to take this creamy pumpkin soup over the top and add parmesan croutons! Super simple to prepare but they add that necessary salty hit of Italian goodness. Only three ingredients: toasted bread, olive oil, and parmigiano reggiano cheese. They contrast the sweetness of the soup brilliantly, salty and sweet!

Ingredients

• Pumpkin – any variety winter squash, i.e. butternut, acorn, hokkaido
• Potato
• Onion
• Fresh garlic cloves
• Fresh sage leaves (or dried)
• Vegetable broth
• Extra virgin olive oil
• Salt and freshly cracked pepper

Parmesan Croutons (optional)

• Day old bread
• Parmigiano reggiano cheese
• Extra virgin olive oil

Step by Step

In a large soup pot, add about a tablespoon of extra virgin olive oil and sauté the onion for 5 minutes or until translucent.

Add minced garlic and stir. The garlic only needs about a minute to cook. It will become lightly golden in color and very fragrant, but be careful not to burn it.

Add the cubed pumpkin, potatoes, and sage. Give that all a good stir.

Now add the vegetable broth, salt and freshly cracked pepper. The sodium content in your broth will determine how much additional salt to add. So start with less, you can always add more. Taste as the soup cooks and make seasoning adjustments to your liking.

Bring the soup to a simmer and cook for about 20 minutes or until vegetables are tender.

Remove soup from heat and blend with an immersion blender or transfer to a stand blender, food processor, or Vitamix.

To make the optional (yet highly recommended) parmesan croutons:

Preheat the oven to 180°C. Cut day old bread into about 2cm cubes and toss them in a bowl.

Add in two tablespoons of extra virgin olive oil and a couple tablespoons of parmigiano reggiano cheese. Give it a stir to ensure all the bread is coated. Spread the bread on a baking sheet lined with parchment paper.

Bake for 10-15 minutes or until golden brown, flipping the bread cubes halfway through.

Tips and FAQs

• Chicken stock or broth can be substituted in an equal amount for the vegetable broth. Or in a pinch you can always use just water for the liquid, but adjust your seasoning accordingly.
• For an extra rich and smooth soup, stir in 150ml heavy cream right before serving

Flavor variations:

• Spiced Pumpkin Soup: add  ½ tsp dried thyme, ½ tsp cumin, ⅛ tsp nutmeg, ⅛ tsp cayenne pepper (or more if you like it spicy) when you add the garlic
• Ginger Coconut Pumpkin Soup: Add 1 tsp minced fresh ginger (or ½ tsp dried) when you add the garlic, and stir in 200ml full fat coconut milk right before serving
• Fall Harvest Pumpkin Soup: Add 2 peeled, cored, and diced apples when you add the other vegetables

More cozy Italian soups

Borlotti Bean and Vegetable Soup

Split Pea Soup with Pancetta

Broccoli Asparagus Soup

Italian Pumpkin Soup Recipe