Cream of pumpkin soup: a favorite winter recipe

vellutata di zucca

Cream of pumpkin soup: a favorite winter recipe

Olio Farchioni
5 from 1 vote
One of the most popular and genuine comfort foods, for your pleasure.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Single Dish, Soup
Cuisine Italian
Servings 4 People
Calories 150 kcal


  • Saucepan
  • Immersion blender


  • 1 Kg Pumpkin 
  • 1 l Vegetable broth 
  • 1 Leek 
  • to taste  Salt
  • as needed  Pepper
  • to taste  Extra Virgin Olive Oil
  • pinch Nutmeg 


  • Peel the pumpkin and cut it into cubes.
  • Clean the leek and cut it into rings.
  • Heat the olive oil up and add the leek.
  • Sauté for a few minutes until golden.
  • Add the pumpkin cubes and mix thoroughly.
  • Add the hot vegetable broth.
  • Cook for about 30 minutes, until the pumpkin cubes are very soft.
  • Blend everything with an immersion blender.
  •  Serve after adding a drizzle of extra virgin olive oil and sprinkling with nutmeg.
vellutata di zucca

During cold winter evenings there is nothing better than a nice hot dish to comfort yourself with. That’s why we decided to propose a great classic loved by children, a simple and genuine recipe, ideal for this time of the year: cream of pumpkin soup.

Cream of pumpkin soup: 3 tips to do it right

Pumpkin soup can be prepared in many different ways but we decided in favor of one of the simplest versions. It requires few ingredients, which need to be selected carefully. Read our tips and your pumpkin soup will be velvety and delicious.

1) Butternut squash is best for this recipe

Try to find butternut squash: it has a violin shape and a slightly sweet, firm and compact flesh, which is perfect for our recipe. In addition, butternut squash peels very easily and will save your time. If you can’t find it, ask your retailer for advice.

2) Prepare the vegetable broth yourself

You can find excellent vegetable broth cubes off the shelf, but of course it is preferable to cook your broth at home. If you have time, go ahead:


  • Wash and slice 2 carrots,1 onion and 1 stick of celery into large pieces. 

  • Put them in a pot and cover them with 3 liters of water 

  • Let it simmer for about 1 hour and a half. 

  • When the broth is ready, filter it with a colander. 

3) Extra Virgin Olive Oil: both for drizzling and for sautéing 

Our recipe includes few ingredients, and for this reason it is important to choose excellent products. Naturally, pumpkin is the main component of our dish, but extra virgin olive oil is essential to give it a final touch of taste. We also use EVO oil to sauté our ingredients as its high smoke point allows it to withstand high temperatures without burning or deteriorating.  

In this case we recommend using an intense olive oil with a well-defined taste. It will create the necessary contrast to the sweetness of the pumpkin. We used Il Casolare Fruttato Intenso unfiltered Extra Virgin Olive Oil. It has great structure, and its flavor and fruity taste harmoniously accompany the pumpkin’s delicate sweetness. 

Now that you know all the secrets, are you ready to try your hand at our recipe? Of course you do…

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