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.

Zuppa Di Zucca: Abruzzese Pumpkin Soup

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

  1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. 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.
  3. 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.
  4. 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.
  5. 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