Italian Pumpkin Soup

The soup recipe I am sharing is based on a basic Italian pumpkin soup recipe that I found in an old Italian cookbook I purchased years ago. I added a few more herbs and spices to punch it up a bit. I also added some alternative ingredients for my vegan and lactose intolerant friends. 

I hope that you like it! Please feel free to add your own twist on this recipe and please share your thoughts. 

Love to you all, stay well, eat well, be well.

Rosie

Italian Pumpkin Soup

Ingredients

• 1 lb. peeled pumpkin

• 1/4 cup butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tsp. dried oregano

• 1 tsp. dried parsley

• 1/4 tsp. grated nutmeg

• 1/8 tsp. salt

• Black pepper, to taste

• 3 1/2 cups vegetable stock

• 2 cups whole milk

• 6 Tbls. fresh grated parmesan cheese

• 3 Tbls. fresh Italian parsley, chopped

Instructions

1. In a medium stock pot, melt your butter.

2. Add onions and sauté until translucent.

3. Add garlic and pumpkin, sauté until fragrant.

4. Add dried herbs, stir until heated.

5. Add broth and cook on a slow boil until the pumpkin is tender (about 20 minutes).

6. Remove from the heat and either purée in your blender, food processor or use an immersion mixer if you have one. If you don’t have any of those, you can use a potato masher and whip to smooth with a hand mixer or whisk. You can also keep the soup chunky! Up to you.

7. Return the soup to the pot on low heat.

8. Add the milk, nutmeg, salt and pepper. Heat through and allow the spices to meld.

9. Serve immediately with some fresh chopped parsley and parmesan cheese.

Notes

You can serve with chopped nuts, any kind of herb, a dollop of mascarpone, whatever sounds good to you or whatever you have on hand.

Any winter squash will do (Hubbard, Kombu, Butternut, Acorn). If you don’t have access to fresh squash, canned pumpkin can also work. If you’re dairy free or vegan, substitute with almond or hemp milk and use olive oil instead of butter.

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Nutrient Information

Calories 258
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 49mg
Sodium 930mg
Total Carbohydrate 18g
Dietary Fiber 2g
Sugars 10g
Protein 7g

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