Pumpkin soup is a creamy and enveloping first course, the perfect comfort food to enjoy during the cold autumn and winter evenings.
The recipe is easy and quick, with no difficulty in execution and is based on very few ingredients: pumpkin, potatoes, and onion.
Preparing the pumpkin soup is really simple: just clean the pumpkin, cut it into cubes, and cook it covered with water to get the right consistency in just 20 minutes.
Once cooked, the pumpkin will be blended directly in the pot, adding ricotta to obtain perfect creaminess, and it’s done.
To flavor the pumpkin soup, you can choose to add spices such as saffron or curry at the end of cooking, or grate some ginger, and for an extra touch of sweetness, some crumbled amaretti.
In short, pumpkin soup is certainly one of the most suitable winter recipes, a hot and creamy soup ready in just over 20 minutes, perfect as a dinner saver, rich in vitamins and antioxidants, and low in calories.
For a scenic effect, you can serve it directly inside the pumpkin and leave everyone speechless.
Prepare this pumpkin soup recipe and I assure you everyone will want seconds.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 113.38 (Kcal)
- Carbohydrates 9.63 (g) of which sugars 3.53 (g)
- Proteins 4.16 (g)
- Fat 7.43 (g) of which saturated 2.39 (g)of which unsaturated 0.86 (g)
- Fibers 0.81 (g)
- Sodium 322.59 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups water
- 1.1 lbs pumpkin (already cleaned)
- 3.5 oz ricotta
- to taste extra virgin olive oil
- 1 pinch black pepper (ground)
- to taste salt
Tools
- Pan
- Immersion Blender
Steps
First, clean the pumpkin and cut it into cubes, then place it in a large pot, add the water, and let it boil for about 15 minutes, stirring occasionally.
The pumpkin should become soft enough to mash with a fork.
Once cooked, turn off the heat and blend the pumpkin directly in the pot with the immersion blender.
It should become a smooth and homogeneous cream.
At this point, add the ricotta and blend a little more to mix everything.
Adjust with salt and pepper.
Your pumpkin soup is ready, serve it, drizzle with a little raw extra virgin olive oil, and accompany it with some freshly toasted bread croutons.
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STORAGE
Pumpkin soup can be stored in the fridge covered for 2-3 days. It can be frozen for 1 month if you have used only fresh ingredients.
TIPS AND VARIATIONS
For a more flavorful pumpkin soup, you can sauté it in a pan with a leek before cooking it in the pot with water.
You can also achieve a more “strong” effect by replacing cow’s ricotta with sheep’s ricotta.
Also, if you want to enhance the flavor of the pumpkin even more, use vegetable broth instead of water.
Pumpkin soup is a very versatile preparation starting from the ingredients: you can decide to enrich it with carrots or by following the same recipe, replace the pumpkin with peas or asparagus.
For example, I love the pumpkin and mushroom combination, and I add them, after sautéing in a pan with chopped parsley and garlic, to my soup.
