Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
News

Yid.Dish: Crema di Zucca (Pumpkin Soup)

Here is part 2 of Chef Laura’s Italian Rosh Hashanah menu. Part one – an apple cake with apple cider honey zabaglione. Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?!

Autumn in Tuscany looks a lot like the neighborhood pumpkin patch I remember visiting when I was a kid – with pumpkins of all shapes, sizes and colors piled high. This versatile vegetable stores well for winter, is easily canned and is frequently featured in savory dishes. And this luxuriously textured soup is a perfect example of cucina povera, which is the practice of using what is readily available and seasonal.

Btai Avon!

Crema di Zucca

8 servings

Extra Virgin olive oil

7 cups plus 1-cup vegetable stock (See recipe, page)

1 oz. dried Porcini mushrooms

1 7 pound pumpkin, about 5 cups peeled and diced pumpkin (look for Sugar Pumpkin) or 3 cups canned pumpkin puree

12 Cipollini onions, peeled and cut in quarters

1 t. freshly grated nutmeg

1 medium head Savoy cabbage, very thinly sliced

Salt and pepper

Toasted pumpkin seeds and Amaretti crumbs for garnish

1) Place the one cup of vegetable stock in a small saucepan with the dried porcini mushrooms. Bring to simmer. Turn off the heat and set aside.

2) Brown the diced pumpkin if using in batches in a large sauté pan lightly coated with olive oil. Be sure to season each batch with salt and pepper. Transfer the pumpkin to a stock pot.

3) Brown the cipollini onions in the same pan adding more olive oil if necessary until they are completely browned. Transfer the onions to the stock pot.

4) Add the stock, porcini mushrooms, soaking liquid and nutmeg to the stock pot. Cover and cook on low heat until the pumpkin is very soft. Puree the pumpkin in batches or with an immersion blender adding more liquid if necessary.

5) Add the cabbage and simmer for 30 minutes. Adjust the seasoning. Garnish with amaretti crumbs right before serving.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

—  Rachel Fishman Feddersen, Publisher and CEO

2X match on all Passover gifts!

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines.
You must comply with the following:

  • Credit the Forward
  • Retain our pixel
  • Preserve our canonical link in Google search
  • Add a noindex tag in Google search

See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.