Pumpkin Velouté Soup

Pumpkin Velouté Soup

The pumpkin velouté is an ancient and versatile dish, born from European peasant tradition. The first traces of pumpkin soups date back to the 17th century in Central America, where pumpkin had been cultivated for thousands of years and was a staple food among indigenous peoples. With the arrival of pumpkin in Europe — thanks to 16th-century explorations — its use spread rapidly, especially in Northern Italy and France. There, pumpkin began to be used in soups and creams, often enriched with cream or butter, giving birth to the so-called “velouté”, a term derived from the French word velouté (“velvety, smooth”).

Over time, pumpkin velouté has become a symbol of autumn comfort food, appreciated for its natural sweetness, creaminess, and its ability to warm up cold days. 🍽️ Serves: 4 ⏲️ Time: 40 minutes

🧺 Ingredients:

• 700 gr pumpkin (preferably Mantovana or Delica)

• 2 medium potatoes

• 1 onion

• 600 ml vegetable broth

• 2 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 4 tablespoons fresh cream (optional)

• Toasted bread croutons for serving
  

🥣 Procedimento:

1. Prepare the ingredients

   Peel the pumpkin, remove seeds and inner fibers, and cut it into cubes. Peel the potatoes and cut them into pieces. Roughly slice the onion.
   

2. Prepare the soffritto In a large pot, heat the olive oil and add the onion. Sauté over low heat until translucent, without letting it brown. Add the pumpkin and potatoes and sauté for 5–6 minutes to absorb the flavors.
   

3. Add broth and cook Pour in the hot vegetable broth and bring to a boil. Reduce the heat, cover, and cook for 20–25 minutes, until the vegetables are soft.
   

4. Blend everything When the pumpkin is tender, blend with an immersion blender directly in the pot until smooth and creamy. If too thick, add a bit of broth; if too thin, let it reduce over low heat.
   

5. Adjust seasoning and flavor Taste and adjust with salt and pepper. If you want it creamier, stir in some fresh or plant-based cream.
   

6. Serve Pour into bowls, add toasted croutons, drizzle with olive oil if desired, and serve hot to enjoy the sweet and creamy flavor of pumpkin. 💡Tips:

• Caramelize the pumpkin: Before adding broth, sauté the pumpkin for 5–6 minutes to enhance its natural sweetness.

• Add the broth gradually: This helps control the texture and ensures a creamier result.

• Strain after blending: Pass the soup through a fine sieve or use a high-speed blender for a silky, restaurant-quality texture.