Pumpkin Vellutata

A Vellutata is a fine thick Italian soup made of mixed vegetables. In this case with pumpkin, potatoes and shallots…

Ingredients (for 2)

  • 3 cups chopped pumpkin
  • 1 potato
  • 1/2 shallot
  • 2 tbsp wheat flour
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1/2 tsp nutmeg
  • 1 tbsp grated Parmesan cheese
  • 2 cups water
  • salt & black pepper



  • Take a saucepan and melt butter at medium/low heat, without making it brown
  • When butter is melted, remove from heat, stir in the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5-7 minutes)
  • Stir in vegetable stock, whisking constantly
  • As the sauce starts to thicken, add more vegetable stock, calibrating the quantity to get to the desired thickness; reserve aside
  • Take a sauce pan and add coarsely chopped pumpkin, finely sliced shallots, diced potatoes, olive oil and water
  • Cook covered until all vegetables are soft (about 30 minutes), then mix with an electric blender
  • Combine the vegetable mixture with the white sauce, season with salt, black pepper, nutmeg and grated Parmesan cheese and serve warm!


Best Served With

Croutons or toasted bread

Tips from the Chef

  • You can substitute vegetable stock with milk