Unlike many pumpkin (or autumn squash) soups, this soup is not intended to taste like liquid pumpkin pie and leans into Mediterranean flavors. Pumpkin soups exist all around the world with quite diverse seasoning and ingredients. In this soup, fennel is the other primary vegetable. If you’ve never eaten fresh fennel, it is lightly fragrant (like anise) but similar to dill and celery; you can caramelize it like an onion but it is unrelated to allium vegetables.
I highly recommend incorporating the suggested toppings, as the mild, creamy flavors and crunchy seeds provide a lovely contrast. And, yes, zuppa di zucca can refer to a soup made from pumpkin or butternut squash.
ZUPPA DI ZUCCA
Prep:
5-10 min
Cook:
40 min
Total:
45-50 min
Makes about 6.75 cups in volume. Six servings total, with each being a little over 1 cup.
INGREDIENTS:
- 2 cups chopped raw fennel
- 3 cloves garlic
- 4 tbsp extra virgin olive oil, divided
- 1 tsp granulated sugar/maple syrup/agave
- coarse sea salt
- 1 tbsp fresh thyme leaves*
- 1 tbsp fresh sage, chopped*
- black pepper to crack as needed
- 1 bay leaf
- 1 tsp allspice
- ½ cup dry white wine or dry vermouth
- 15 oz canned pumpkin (or about 2 cups pureed from fresh pumpkin)
- 5.5 cups hot vegetable stock
- 15 oz can of cannellini (white kidney beans)
[TOPPINGS]
- toasted pumpkin seeds, according to your taste
- fresh, chopped parsley or basil to garnish
- mascarpone, ricotta, or thick cashew cream to top, usually spooning 1-2 tbsp per bowl
*1 tsp dried herbs work in a pinch to replace 1 tbsp fresh. Additionally, you could substitute a sprig of fresh rosemary for the sage or thyme, though that will slightly alter the flavor.
STEP BY STEP:
Easily yields a filling dinner for two with plenty of leftovers. I would recommend a nice Sangiovese or Pinot Grigio. A vermouth based cocktail, such as a Negroni or even a refreshing spritzer with vermouth, may also be to your taste. To make things fun for those who do not drink alcohol, consider a rosemary, basil or thyme infused lemonade mixed with seltzer. Frozen grape halves could be an “ice” touch.
NUTRITION FACTS
Number of Servings: 6
Fiber: 7.15 g
Carbs: 23.83 g
Calories per Serving: 211.73 kcal
Sugar: 5.15 g
Protein: 5.9 g
Weight per Serving: 425 g
Fats: 9.5 g
Iron: 3.12 mg
All servings and nutritional measurements are approximate and exclude toppings. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
