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Cream of pumpkin soup

Passato di zucca


Now pumpkin is out of season, but if you have some of it frozen, you could enjoy this good and healthy dish, anyway!


Ratings: 1
Visits: 1350
23 May 2011




Peel the vegetables and dice them (roughly). Put in a large pressure cooker a drizzle of extra-virgin olive oil, the vegetables and the herbs: stir and cook for about 10 minutes to mix all the flavours (if necessary, add some water). Now, Pour in water (about 2l) to cover the vegetables, add a drizzle of oil and, if you want to, a stock-cube (season with salt consequently). Close the pressure cooker, and cook on high heat for about 30 minutes from the whistle. Let the soup cool down, then purée with a hand mixer. I love this soup even "pure", with some parmesan cheese only, but its variations are unlimited: often I add some croutons (dry home made bread diced, seasoned with oil, salt and rosemary and baked in the oven), sometimes I put a spoon of cream in the middle of the dish. To obtain a more nourishing dish, you can add some pasta or some cereals (previously cooked -firm- or uncooked), especially pearl barley: it's fantastic, because it's rustic, crunchy, nourishing, but still light.
Time required
45 mins
Difficulty level
Cost of ingredients
Country of origin
  • 1 kg pumpkin pulp
  • A big onion
  • A celery stick
  • 2 carrots
  • 2 potatoes (medium-big size)
  • Rosemary
  • Bay leaves
  • Salt
  • Extra-virgin olive oil
  • A stock-cube (optional)


Now that the weather is good, you could eat this soup cold, maybe with a pinch of cinnamon to garnish it.


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Starters | Vegan and vegetarian

Comments (2)

23 May 2011
Me lo ha consigliato un'amica, ed effettivamente è una nota che non stona affatto!
Pietro Lai
23 May 2011
il pizzico di cannella aggiunge sicuramente un sapore in più a questo delicato passato


Cream of pumpkin soup

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