Italian-Style Pumpkin Soup

October 4, 2019  |  By Peg Kern
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Italian-Style Pumpkin Soup

Pumpkins for a cooking classThis tasty yet simple recipe is an old favorite, and a perfect option for the onset of fall. The preparation lets the flavor of the pumpkin really shine, and you can use basically and seasoning you prefer. If you don’t like sage, try using a bit of curry, coriander, nutmeg, ginger, or even five spice.


1 lb. pulp from any variety of cooking pumpkin/squash
1 to 1 1/2 pints of vegetable or chicken stock
1 shallot
4 fresh sage leaves
Olive oil
salt and pepper

Optional garnishes: homemade bread crumbs or croutons, fresh herbs, roasted pumpkin seeds, balsamic reduction, crumbled amaretti biscuits, parmigiano reggiano, goat cheese, salted ricotta cheese, creme fraiche… use your imagination!

Pumpkin soup made during a culinary vacation in Italy.Serves 4.
Preparation: 20 minutes
Cook time: 25 minutes
Cook method: simmer


1. Prepare the pumpkin. Peel, deseed, then cut the pulp into a 1/2 inch dice.

2. Heat a couple tablespoons of olive oil in a dutch over or large, deep skillet. Finely chop the shallot, then sautee until the shallot is soft and transparent. Add the sage leaves (whole, and saute a couple minutes more.

3. Add the pumpkin and cook for a few minutes. Next add the broth, cover, and let simmer for about 20 minutes, or until the pumpkin is tender and cooked.

4. Remove the sage leaves. Put the pumpkin mixture in a blender and blend until smooth, using additional broth to thin to your desired consistency.

5. Serve hot with any combination of the optional garnishes you want. Some of our favorites: roasted pumpkin seeds and goat cheese; salted ricotta and fried sage leaves; crumbled amaretti biscuits and parmigiano reggiano; homemade bread crumbs or croutons; fresh herbs and a drizzle of cream or olive oil.

Enjoy this first taste of fall!

By Peg Kern

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By Peg Kern
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