Italian Pumpkin Soup
There is nothing better than a warm, nourishing soup on a cold winter’s evening. This thick and creamy Italian Pumpkin Soup is one of my winter dishes that hits the “oh this is great” spot for me. If you want to know how to make pumpkin soup from scratch, here it is. Making soup from scratch is one of the easiest things to cook.
This recipe doesn’t take long to create and the aromas that permeate the kitchen during the cooking process are AMAZING! Also, you’ll be hard-pressed to stop at one serve.
Sizzling pancetta, garlic and the earthy pumpkin aromas are a treat our senses.
Served with sour cream and a sprinkling of parmesan cheese, this soup is a must on those cold winter evenings, when you just want rush home and curl up on the couch with a heart-warming soup.
The pumpkin you see below was home grown and it’s huge. It was given to me by a dear friend. You’d have to agree it’s quite a size and impressive! In fact, the picture doesn’t do it justice. I’ve popped the ruler along side it so that you can see it. It measured more than 30cm. So huge that I could have fed the whole neighbourhood.
How to cook pumpkin soup
This is where some recipes can vary. I’ve seen recipes that throw all ingredients into a pot, boil and then blend. Whilst that is one of the easiest ways to cook soup, I’d argue that it’s not necessarily the tastiest. Food should also be simply satisfying, and flavour means everything to me. Roasting the pumpkin in the oven creates a richer, sweeter soup with a more robust and roasted flavour. Absolutely, it is so easy to make! And, another thing, I don’t even take the skin off.
Here you can see that I placed the 2 halves of the pumpkin in the oven and roasted it for several hours.
When the pumpkin is well-cooked, I scoop out the flesh and leave the skin behind. In addition, I like roasting carrots and garlic at the same time. I then add this to my soup. The roasted carrots adds further sweetness to the pumpkin and the garlic more depth in flavour.
You are going to love this recipe! I’m pretty sure of it.
Which cream for pumpkin soup?
Truthfully, with all the flavour that comes from roasting the pumpkin, carrots and garlic, you could really leave it at that and not add anything further.
However, if you really want to really knock your palate socks off, try adding the next 3 extra ingredients to the pumpkins soup. This will give so much punch to the flavour of this soup and it will really send your soup to a whole other level of deliciousness indeed! Therefore, my recommendation is give the following additional ingredients a try.
Before serving, add a spoonful of sour cream, a sprinkling of parmesan cheese and top with crunchy bits of pancetta.
Honestly the flavours are AMAZING!!!
Some people use cream or half and half and mix it through the soup whilst it’s cooking. I usually make big batches of soup and I prefer to keep the cream out of the cooking equation. That is, I prefer to serve it up individually in each plate. Sour cream wins hands down!
Winter Warming Italian Pumpkin Soup
This pumpkin soup is creamy and thick, the parmesan adds a cheesy saltiness, the sour cream brings a touch of richness and the crispy pancetta adds a lovely crunch to this very satisfying winter soup.
Enjoy a cozy night in with this warming Italian Pumpkin Soup
Check out other great winter recipes like this One Pot Country Chicken
Come home to a warm, thick, creamy pumpkin soup with this easy recipe. Warm crusty buttered bread is beautifully dunked into this gorgeous soup. The crispy, salted pancetta adds depth to this hearty, healthy meal.
- 1.5 kg pumpkin, seeds removed skin on chopped in half
- 3 large carrots, peeled and cut in half lengthways
- 2 garlic cloves
- 4 cups chicken or vegetable broth (stock)
- 1-2 tbsp olive oil
- 4 strips pancetta (or bacon)
- 4 tbsp sour cream
- 4 tsp parmesan cheese (grated)
- Fresh parsley, to serve (optional)
Scrub the pumpkin skin to remove any traces of dirt.
Cut the pumpkin, remove the seeds but leave the skin on.
Peel the carrots and cut length ways.
Place the pumpkin, carrots and garlic on to a roasting tray. Drizzle with olive oil and cook for 1 hour or until tender. You can test this with a knife or skewer to ensure the pumpkin is tender.
Once cooked, remove and allow to cool.
Using a spoon, scoop away the flesh from the skin and place in a blender.
Add the stock and blend until smooth and creamy. You can do this in small batches at a time.
Pour the soup into a pot and return to the stove for heating.
Place the pancetta on to a sheet pan lined with baking paper. Place under a hit grill for 5 minutes or until crispy. Turn them over for the same on the other side. Remove and place on a paper towel to absorb any excess oil. Allow to cool.
Once the soup is piping hot, serve in a bowl with a tablespoon of sour cream, a sprinkling of parmesan and top with the crunchy pieces of pancetta. Garnish is fresh chopped parsley.