Pumpkin Soup with Extra Virgin Chili Pepper Oil

Pumpkin Soup with Extra Virgin Chili Pepper Oil

Autumn means pumpkin, and what could be better than a soup to warm up body and soul? Pumpkin soup is a simple but very appetizing recipe, which today we are going to prepare with a little extra touch, that is Extra Virgin Olive Oil flavored with chili pepper!


– 1.5 kg of already cleaned pumpkin
– 4 medium-sized potatoes
– 1 liter of vegetable broth
– 1 shallot
– 35 gr butter
– Basso olive oil
– Grated Parmesan cheese to taste
– Maizena or potato starch to taste
– Extra Virgin Olive Oil with Chili Pepper


Previously, prepare the vegetable broth with vegetables of your choice (if you don’t have much time, you can also use the stock cube). Cut the shallot and place it in a tall pot, along with the butter and olive oil, which will help give flavor to the dish and raise the smoke point of the butter. When the shallot is browned, add the pumpkin and potatoes cut into small pieces (possibly small, so cooking time will be shorter). Add the broth and cook until pumpkin and potatoes are soft. Let it cool down a bit and blend with an immersion blender until all the pieces of the vegetables are removed and a homogeneous velouté is obtained. In case the soup is too liquid, use some potato starch or cornstarch to make it thinner. Heat again with plenty of Parmesan cheese and serve.

Chef’s suggestion

To add a personalized touch to this pumpkin soup, add croutons to the bottom of the plate, serve the soup and finish with a splash of Extra Virgin Olive Oil with Chili Pepper, which will add liveliness and intensity to your dish!

Recommended oil

Olive Oil is used in the initial phase of the recipe because its neutral taste helps to maintain the flavor of the other ingredients and to increase the smoke point of the sauté. Extra Virgin Olive Oil with Chili Pepper, on the other hand, is used to give the recipe a touch of personality, helping to enhance the sweet taste of the pumpkin and the softness of the soup.