📝 About This Recipe
This Vellutata di Zucca is a quintessential Italian autumn comfort dish, celebrated for its silky, 'velvet-like' texture and deep amber hue. Originating from the rustic kitchens of Northern Italy, it balances the natural sweetness of Mantuan or Butternut squash with the savory depth of leeks and a hint of warming nutmeg. What makes this version truly special is the sophisticated interplay of textures—creamy soup topped with crunchy, sweet-savory garnishes that elevate a simple peasant dish to a gourmet experience.
🥗 Ingredients
The Soup Base
- 1 kg Butternut Squash or Mantuan Pumpkin (peeled, deseeded, and cut into 2cm cubes)
- 200 g Yellow Potatoes (peeled and cubed; adds starch for creaminess)
- 1 large Leek (white and light green parts only, thinly sliced)
- 800 ml Vegetable Broth (hot, preferably homemade with carrot, celery, and onion)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 20 g Unsalted Butter (cold, for the final emulsion)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
The Finishing Touches
- 60 ml Heavy Cream or Crème Fraîche (optional, for a richer swirl)
- 40 g Parmigiano Reggiano (aged 24 months, finely grated)
- 4-5 pieces Amaretti Cookies (crushed into coarse crumbs)
- 8 pieces Fresh Sage Leaves (fried until crisp in a little oil)
- 2 tablespoons Pumpkin Seeds (toasted)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Ensure the pumpkin and potatoes are cut into uniform 2cm cubes to ensure they cook evenly at the same rate.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the sliced leeks and a pinch of salt.
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3
Sauté the leeks gently for about 5-7 minutes until they are soft and translucent. Do not let them brown, as this will bitter the soup and darken the vibrant orange color.
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4
Add the pumpkin and potato cubes to the pot. Stir well to coat the vegetables in the oil and leek mixture, allowing them to 'toast' for 3-4 minutes to develop flavor.
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5
Pour in the hot vegetable broth until the vegetables are just submerged. Bring the liquid to a gentle boil.
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6
Reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes. The vegetables are ready when they are fork-tender and starting to fall apart.
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7
While the soup simmers, prepare your garnish. Fry the sage leaves in a small pan with a drop of oil for 30 seconds until crisp, and toast the pumpkin seeds in a dry pan until they pop.
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8
Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture directly in the pot until it is completely smooth and velvety.
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9
For an even finer texture, pass the pureed soup through a fine-mesh sieve (chinoise) back into a clean pot. This is the secret to a true 'Vellutata'.
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10
Return the pot to very low heat. Stir in the cold butter and the grated Parmigiano Reggiano, whisking until incorporated. This 'mantecatura' creates a glossy finish.
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11
Season with freshly grated nutmeg, salt, and black pepper. Taste and adjust the seasoning if necessary.
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12
Ladle the hot soup into warmed bowls. Drizzle a teaspoon of cream or olive oil in a circular motion on top.
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13
Garnish each bowl with the crushed amaretti cookies, toasted pumpkin seeds, and two crispy sage leaves. Serve immediately.
💡 Chef's Tips
Choose a dry, floury pumpkin like Mantuan or Delica for the best flavor; if using Butternut, roast it first to concentrate the sugars. Always use hot broth when adding to the vegetables to keep the cooking temperature consistent and preserve the bright color. If the soup is too thick, add a splash more broth; if too thin, simmer uncovered for a few minutes before blending. The addition of crushed amaretti is a classic Lombardy tradition—the almond bitterness perfectly cuts through the pumpkin's sweetness. For a vegan version, substitute the butter and cheese with a spoonful of white miso paste for that savory 'umami' depth.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Lugana or a Pinot Grigio from Alto Adige. Serve with toasted sourdough crostini rubbed with a clove of garlic and drizzled with olive oil. Accompany with a side of thinly sliced Prosciutto di Parma or Speck for a salty contrast. A dollop of Gorgonzola Dolce swirled into the center adds a bold, creamy luxury to the dish. Finish the meal with a light radicchio and walnut salad to cleanse the palate.