Roasted Pumpkin Cream with Crunchy Vegetables

Name: Roasted Pumpkin Cream with Crunchy Vegetables
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 6
Ingredients: Mantuan pumpkin (to clean) 2.2 lbs; Parsnip 3.5 oz; Carrots 0.4 cup; Fresh scallion 2.5 oz; Broccoli ½ cup; Cauliflower 1 oz; Tamari 2 spoonfuls; Lemon peel ½; Sumac to taste; Extra virgin olive oil to taste; Coarse sea salt to taste; Sage 4 leaves; Water 4 ¼ cups; Croutons crispy to taste; Wild fennel to taste

it es fr de br

Difficulty: Easy
Prep time: 50 min
Cook time: 60 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Cesare Battisti

Roasted pumpkin cream with crispy vegetables—now that's a fun twist, right? It's a mash-up of cozy Italian comfort and, honestly, a splash of Chinese flair. So, here's the thing: In northern Italy, folks whip up la crema di zucca every fall. It's that velvety, sweet pumpkin goodness, perfect for when it is chilly outside. But this version? Well, it's something else, thanks to the dynamic duo, chef Cesare Battisti and Pui Ling Tsui, who's kinda a legend in Milan.

The base is your classic roasted pumpkin soup—rich and smooth, with that deep, almost nutty roasted flavor. But then, surprise! You get these crispy veggies on top, tossed with some Chinese fermented sauce and a sprinkle of sumac—giving it that hint of something exotic and exciting. Honestly, the mix of tender soup and crunchy veggies is so, so wild. Plus, it looks amazing on the table.

Combining this Italian pumpkin soup tradition with a bit of Chinese flair makes this pumpkin soup recipe really stand out from other fall options. And look, if you love homemade pumpkin soup, get ready for a surprise. Pretty much, it’s ideal if you’re after easy pumpkin soup ideas with a fresh twist. The roasted vegetable soup vibes get a major upgrade from the sumac and that zingy Chinese sauce—adding depth to every bite.

It's the kind of dish you'd whip up for a fun dinner with friends or when you feel like trying something different but still comforting. This dish is great, no question, for anyone who loves to experiment with healthy pumpkin soup twists or wants to see what happens when two totally different styles collide. The balance between that moist pumpkin cream and the crunchy veggies on top is what makes this autumn soup idea so memorable. You get old-school Italian warmth and a blast of Chinese flavor—with a lot of color and texture in every spoonful. For real, whether you’re into creamy pumpkin soup or roasted vegetable soup, this one's gonna impress.

INGREDIENTS

Mantuan pumpkin 2.2 lbs (1 kg) - (to clean)

Parsnip 3.5 oz (100 g)

Carrots 0.4 cup (100 g)

Fresh scallion 2.5 oz (70 g)

Broccoli ½ cup (50 g)

Cauliflower 1 oz (30 g)

Tamari 2 spoonfuls

Lemon peel ½

Sumac to taste

Extra virgin olive oil to taste

Coarse sea salt to taste

For the broth: Sage 4 leaves; Water 4 ¼ cups (1 l)

For serving: Croutons to taste - crispy; Wild fennel to taste

Preparation

How to prepare Roasted Pumpkin Cream with Crunchy Vegetables

To prepare the roasted pumpkin cream with crunchy vegetables, first clean the pumpkin, remove the peel 1, and set it aside. Cut the pumpkin flesh into slices ⅜ inch thick 2, then place them on a baking sheet lined with parchment paper and season with a drizzle of oil 3.

Salt 4 and bake in a preheated static oven at 338°F for about 35-40 minutes. Meanwhile, place the peels in a saucepan with water 5 along with sage leaves 6.

Let it simmer for about 20-30 minutes 4. When the broth has reduced 8, strain it. By this time, the pumpkin should also be ready; it should be soft and golden 9.

Transfer the pumpkin to a jug, add a ladle of broth 10 and blend with an immersion blender 11 until smooth and creamy. Adjust the consistency by diluting with more broth if necessary, then season with salt 12. Keep warm.

Now handle the vegetables: peel the parsnip 13 and cut it into matchsticks 14. Do the same with the carrot 15.

Thinly slice the white part of the spring onion 16. Finally, separate the florets from the broccoli 17 and cauliflower 18 and cut them into small pieces.

Heat a swirl of oil in a large pan, then add the carrots 19, parsnip, spring onion 20, and broccoli 21.

Add the cauliflower 22 and sauté everything over high heat for a few minutes. When the vegetables begin to color, deglaze with the fermented sauce 23 and slightly increase the heat to let it evaporate quickly 34; they should remain crunchy.

You are ready to plate: pour the hot pumpkin cream into the dish 25 and place the crunchy vegetables on top 26, then flavor with sumac and grated lemon zest 27.

Finally, garnish with fennel fronds 28 and complete with the crunchy croutons 29. Your roasted pumpkin cream with crunchy vegetables is ready to be served 30!