Vellutata di zucca
gourmet
Preparation time
15 minutiDifficulty
FacileCooking time
30 minutiServings
4Questa vellutata di zucca, arricchita dalla dolcezza naturale della zucca Delica o Mantovana e dalla cremosità della patata, è un’esplosione di sapori autunnali. La consistenza liscia e avvolgente si combina perfettamente con il croccante dei pistacchi tritati e il profumo di olio extravergine di oliva, creando un equilibrio perfetto tra dolce e salato. Servita con pane nero croccante e un formaggio stagionato, diventa un piatto completo e raffinato, ideale per riscaldare le serate più fresche dell’autunno.
Ingredients
- Pumpkin1 Kg
- Vegetable broth500 ml
- Cooking cream100 ml
- Extra virgin olive oil2 tablespoons
- Garlic1 clove
- Yellow potatoes1 u (200 g)
- Golden onion1 u (150 g)
- Fine saltto taste
- Black pepperto taste
- Pistachiosto taste
- Nutmegto taste
Procedure
0. For this soup, I recommend using a Delica or Mantovana squash, both varieties known for their sweet, firm, and flavorful flesh. These squashes don't release too much water during cooking and give the soup a velvety texture.
1. If you can't find them, you can opt for a butternut squash, which is also a great alternative.
2. Before starting, wash the pumpkin thoroughly under running water to remove any remaining dirt. Cut the pumpkin in half with a sharp knife and remove the seeds and internal membranes with a spoon.
3. If you're using a Delica or Mantovana squash, you can remove the peel with a vegetable peeler or a sharp knife, as it's quite thick. If you prefer, you can cook the squash with the peel and remove it later.
4. After peeling the pumpkin, cut it into thick slices and then into evenly sized cubes of about 2-3 cm. Set aside.
5. Peel the potato and dice it into the same size as the squash, so it cooks evenly. Peel the onion and garlic. Finely chop the onion and lightly crush the garlic clove, then coarsely chop it.
6. In a large saucepan, heat two tablespoons of extra virgin olive oil over medium heat. Add the onion and garlic and sauté gently for 5-6 minutes, stirring occasionally. The onion should become translucent and soft, without browning excessively.
7. Add the pumpkin and potato cubes to the pan with the sautéed onion. Stir well to coat the vegetables.
8. Pour in the vegetable broth until the vegetables are completely covered. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the squash and potatoes are soft and easily mashed with a fork.
9. Once the pumpkin and potato are cooked, use an immersion blender to blend directly in the pot until smooth and lump-free. If you prefer an even creamier soup, you can add 100 ml of fresh cream or coconut milk and blend again to combine.
10. Season with salt and pepper to taste, and if you like, add a grating of nutmeg for a spicy touch that pairs well with the sweetness of the pumpkin.
11. Pour the soup into bowls and garnish with a sprinkling of coarsely chopped pistachios. Add a drizzle of quality extra virgin olive oil and freshly ground pepper to enhance the flavors. Serve the soup hot immediately.
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Creation date Sep 26, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.