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A bowl with bright orange pumpkin soup topped with bacon crumbs parmesan black pepper and rosemary served with toasted sourdough

Italian Pumpkin Soup Recipe

Flossie
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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Cook Time 15 minutes
Pumpkin Roasting 45 minutes
Total Time 1 hour
Course Soup
Cuisine International, Italian
Servings 3

Equipment

  • 1 Chopping board
  • 1 frying pan
  • 1 knife
  • 1 Soup maker
  • 1 large pot (or immersion blender)
  • 1 spatula

Ingredients
  

  • 2 small or medium cooking pumpkins or 500 g pumpkin flesh
  • 1 large onion or two medium ones
  • 4 garlic cloves
  • 1.25 liter water or vegetable broth
  • 1 ½ tsp salt
  • juice from 1 lemon
  • 3 tbsp olive oil
  • 2- 3 sprigs of rosemary
  • 75 g Parmesan cheese grated
  • 4 rashers of streaky bacon or 100 g of pancetta cubes

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.

Saute 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 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.
  • 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.

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.

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!

Video

Notes

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.
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Keyword italian pumpkin soup recipe, italian squash soup, pumpkin soup italian, pumpkin soup italian style
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