Zuppa Di Zucca: Abruzzese Pumpkin Soup
Zuppa di Zucca, or Abruzzese Pumpkin Soup, is a comforting and hearty dish that is a staple in Abruzzese and Molisan cuisine. This velvety soup is perfect for chilly evenings and showcases the delicious flavors of the region.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Extra virgin olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the diced pumpkin to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and nutmeg, and season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes.
- Serve the Zuppa di Zucca hot, garnished with fresh parsley and a drizzle of olive oil.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender or regular blender Ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Zuppa di Zucca with crusty bread or a side salad for a complete meal.
Tips & tricks
For a richer flavor, roast the diced pumpkin in the oven before adding it to the soup.
Cost
$10