Italian Pumpkin Soup Recipe
Make this creamy Italian pumpkin soup in a soup maker or on the stove. Made even better by roasted pumpkin, earthy rosemary, lots of olive oil and Parmesan.
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Equipment
- 1 Chopping board
- 1 frying pan
- 1 knife
- 1 Soup maker
- 1 large pot (or immersion blender)
- 1 spatula
Ingredients
- 500 g roasted pumpkin flesh (from 1 to 2 small or medium cooking pumpkins)
- 1 large onion (or two medium)
- 4 garlic cloves (minced)
- 1.25 liter water (or vegetable broth)
- 1 ½ tsp salt
- juice from 1 lemon
- 3 tbsp olive oil
- 2 to 3 sprigs of rosemary (leaves picked)
- 75 g Parmesan cheese (grated)
- 4 rashers of streaky bacon (optional, for topping)
Instructions
Roast the pumpkin
- Wash and cut the pumpkins in half, scoop out the seeds and brush with a little olive oil on the inside. Place them cut side down on a parchment lined baking sheet and roast in the oven at 200 °C (400 °F) until nice and tender. This takes between 30 and 45 minutes. Set aside to cool slightly then easily remove the skin, it will peel easily.500 g roasted pumpkin flesh
Sauté the aromatics
- While the pumpkin is roasting, dice a large onion or a few medium ones finely. Add to a medium frying pan and saute in olive oil on gentle heat until soft. Do not brown it, as it changes the color of the soup. Add the minced garlic towards the end, so it doesn’t burn.1 large onion, 3 tbsp olive oil, 4 garlic cloves
- While the pumpkin is roasting, crisp up the bacon if using either on the grill or in the pan. Once it has cooled down, crumble it or chop it ready to be added to the finished soup.4 rashers of streaky bacon
Blend the soup
- When the pumpkin has cooled down slightly, simply peel the skin off.
- Add the pumpkin puree, the sauteed onions and most of the water or vegetable broth in your soup maker and blend until smooth. Add the rosemary, lemon juice and blend again. Give it a taste and add more salt if needed. If using an immersion blender, the same steps apply, you will just keep everything in a fairly large soup pot.1.25 liter water, 1 ½ tsp salt, 2 to 3 sprigs of rosemary, juice from 1 lemon
Cook the soup
- If using a soup maker, set it to cook the soup for 15-20 minutes, if you are making this on the stove top, it should cook in approximately 10 minutes. Make sure you cover the pot and stir from time to time. Be careful this soup splatters when thick.
Serve and enjoy
- Divide between bowls, top with the crispy bacon, grated Parmesan and serve with a slice of toast. Enjoy!75 g Parmesan cheese
Video
Notes
- Bacon is optional. Skip the bacon or pancetta (if you use it, 100 g is enough) for a vegetarian soup, and use vegetable broth. Check your Parmesan label too, as many aren’t vegetarian.
- Canned pumpkin shortcut: use about 500 g plain pumpkin puree (a little over one 15 oz can), not pie filling. Skip the roasting. Sauté the onion and garlic, then add the puree, rosemary, broth and lemon, and blend.
- Make ahead: roast the pumpkin a day early, then blend and simmer when you’re ready to eat.
- Storing: keep leftovers in the fridge for up to 3 days.
- Freezing: cool completely, then freeze in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat until piping hot, adding a splash of water if it’s too thick. Add the bacon and extra Parmesan fresh when serving.
- There is no need to peel the pumpkin, the skin will come right off once it has been roasted.
- Use up the leftover roast pumpkin to make a wonderful creamy curry for midweek meals.
Nutrition
Calories: 344kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 2262mgPotassium: 456mgFiber: 6gSugar: 8gVitamin A: 26135IUVitamin C: 12mgCalcium: 371mgIron: 3mg
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