Zuppa di Zucca alla Friulana

Name: Zuppa di Zucca alla Friulana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Friulana
Ingredients: 800 g winter pumpkin (such as delica or butternut); 500 ml Whole milk; 400 ml water or light vegetable stock; 30 g Unsalted butter; 40 g fine maize flour (farina di mais fioretto); 1 tsp Fine sea salt; 0.5 tsp Ground cinnamon; 0.25 tsp freshly ground black pepper; 40 g aged montasio cheese

A comforting Friulian autumn soup of tender pumpkin simmered with milk, thickened with fine maize flour, and subtly scented with ground cinnamon.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 9 gathered

Servings

800 g winter pumpkin (such as delica or butternut) — peeled, deseeded and cut into small cubes
500 ml Whole milk — fresh full-fat milk
400 ml water or light vegetable stock — lukewarm
30 g Unsalted butter — diced
40 g fine maize flour (farina di mais fioretto) — fine polenta maize flour
1 tsp Fine sea salt — adjust to taste
½ tsp Ground cinnamon — freshly ground
¼ tsp freshly ground black pepper — optional
40 g aged montasio cheese — finely grated, aged Friulian cow's milk cheese

Equipment

•heavy saucepan
•immersion blender
•wooden spoon
•whisk
•chef knife

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 13 g
carbs: 35 g
fibre: 4 g
protein: 9 g
calories: 290 kcal

Instructions

1
Melt the butter in a large heavy saucepan over medium heat.
2
Add the cubed pumpkin with a small pinch of salt.
3
Cook for 5 minutes until the pumpkin begins to soften around the edges.
4
Pour in the milk and water, bringing the pot gently to a simmer.
5
Cover partially and simmer on low heat for 20 minutes until the pumpkin collapses.
6
Puree the soup with an immersion blender until completely smooth and velvety.
7
Gradually whisk in the fine maize flour in a steady stream to avoid lumps.
8
Simmer gently on low heat for 10 minutes, stirring constantly as it thickens.
9
Stir in the ground cinnamon, black pepper and remaining salt to taste.
10
Ladle the soup into warm bowls and top with freshly grated Montasio cheese.

Chef's tips

Use a dense, sweet pumpkin variety with dry flesh such as Delica or Marina di Chioggia. Whisk the maize flour in slowly while the soup simmers to prevent clumping.

Ingredient substitutions

fine maize flour (farina di mais fioretto) → fine yellow cornmeal or instant polenta meal
aged Montasio cheese → Grana Padano or young Parmigiano Reggiano

Storage

Store in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of milk if the maize flour has thickened it too much.

Common mistakes to avoid

•Dumping the maize flour in all at once, which creates stubborn lumps.
•Boiling the milk violently, which can scorch the bottom of the pot.
•Using watery pumpkin varieties that dilute the rich flavour and body.

Serving suggestions

Serve hot with an extra dusting of cinnamon on top.Pair with slices of toasted rustic country bread.Drizzle with a few drops of browned butter just before serving.