This is definitely the right time for a warm and delicious pumpkin soup!
We call it “vellutata” that means “velvety” because of its consistency, very smooth and soft.
There are different versions of this soup, but after studying and testing different recipes I created my own recipe.
Preparation: 30 minutes
Serves: 6 people
- Pumpkin: 1Kg
- White onion: 2
- Vegetable stock: 700ml
- Extra virgin olive oil: 2 tbsp
- Double cream: 150ml
- Black pepper
- Nutmeg: half teaspoon
- Cinnamon: half teaspoon
Goat cheese: 6 small cubes
Cominciamo! (let's start)
- Clean, deseed and cut the pumpkin in chunks
- Finely chop the onions
- Prepare the vegetable stock (let the water boil and then add a vegetable cube)
- Put the olive oil in a pan and let it warm up, then add the onion pieces and let them fry until they become soften, don’t forget to stir occasionally
- Add the pumpkin chunks and let them fry for a couple of minutes
- Add the stock ensuring there is just enough to cover the vegetables; do not let them drown ☺
- Let them boil for 30 minutes
- Add the nutmeg, cinnamon, salt and pepper. You must taste it and eventually add salt or cinnamon as you prefer
- Mix the vegetable with a hand blender
- If there is too much water, let it evaporate raising a little bit the fire
- Add the double cream and mix it again
- To ensure the “velvety” feeling on the palate you can use a strainer before serving the soup
- Put one goat cheese cube in each plate and then add the soup
You can add again a bit of olive oil on top with a sprinkling of pepper.
You can also cut some sliced white bread into small cubes and fry them in a pan with butter until they become crunchy and brown and then add them into the soup.
This dish is amazing with Sauvignon Vulcaia Fume by Pieropan