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Pumpkin velouté. The fragrance and warmth of autumn on the table

Pumpkin soup is one of my favourite soups. Not only does it taste good, it also does a lot of good.

As soon as autumn starts, I always make cream of pumpkin soup once a week. I have included turmeric in my recipe for one simple reason:

Pumpkin is rich in carotenoids, which are good for the eyes and skin. However, these elements are lost during boiling.

According to a 2008 study, the beta-carotene in yellow pumpkin is absorbed more by our intestines if we cook the pumpkin together with turmeric. Thus, even if the pumpkin is boiled, we are able to assimilate 60% of the pumpkin’s beta-carotene.

Then, at the end of cooking, we perfume it with thyme and rosemary. When it arrives on the table you can’t

Ingredients for 4

500/600 g fresh pumpkin

1 leek

2 fresh turmeric roots or 1 tablespoon turmeric powder

1 teaspoon of smoked paprika

Olive oil to taste

Salt and pepper to taste

fresh rosemary and thyme sprigs


I usually cut the pumpkin into pieces, remove its seeds and inner beard, and put it in the oven at 200° for about 15 minutes, still with its skin on. Once it is cooked in the oven, I remove the skin and proceed with the recipe. If you buy a butternut squash, you can easily peel it, cut it into pieces and proceed with the recipe.

In a casserole put some olive oil and the sliced leek. Let it wilt without burning.
Add the pumpkin, season with salt and pepper and fry a little more.
Now add water, about 750 ml, and cook for about 20 min (10 min if you use pumpkin cooked in the oven).
Add the turmeric and smoked paprika.
Blend with a minipimer
Add salt to taste and tie the rosemary and thyme sprigs together in the casserole.
Let the bunch of herbs release their scents.

Now serve on a plate and sprinkle your velouté with some salted ricotta and a dash of olive oil. I use Coratina di Galateo&Friends. You can serve it with rye bread croutons.

Coratina Galateo&Friends

Recommended track: “Got you under my skin” Frank Sinitra