Culture Discovery Vacations Blog

Tuscan Pumpkin Soup


Pumpkin everything isn’t only a big deal in the United States of Starbucks, Italy loves their fair share of pumpkin recipes as well, here is Carla’s delicious pumpkin soup that she makes during our fall Soriano vacations.

Make it for your friends to make them super envious of your fabulous cooking skills.


Difficulty: Easy

Time: 40 Minutes

Yields: 4 portions



  • 700 g (24 oz) pumpkin
  • 1 liter (4 ¼ cups) Vegetable Broth
  • 1 medium onion
  • 1 medium brown potato
  • 10 grams (about 10) Pistachios
  • Extra Virgin Olive oil to taste
  • Salt and Pepper to taste
  • Nutmeg to taste



  1. Add broth into a pot and bring to a boil
  2. Add large diced pumpkin, diced potatoes, and chopped onion
  3. Cover with lid and let simmer for 30 minutes
  4. Drain the broth into a separate bowl and set aside
  5. Puree the vegetables until creamy, if necessary, gradually add a few tablespoons of the broth
  6. Heat the cream in a saucepan
  7. Season with salt, pepper, and a hunt of nutmeg
  8. Pour into bowls and garnish with chopped pistachios and a drizzle of olive oil
  9. Enjoy

2 thoughts on “Tuscan Pumpkin Soup

  1. Paul Kachurak (2015 Soriano class)

    The Direction #6 say “Heat the Cream in a saucepan,” but cream is not listed in the Ingredients list. How much cream, and what kind, “heavy” or “whipping?”

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