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Pumpkin and romanesco broccoli soup

A quick and healthy soup ready in 30 minutes

by Ada Parisi
5 min read
Minestra di zucca e broccolo romanesco

It seems to me that the Romanesco pumpkin and broccoli soup recipe is perfect given the season. It is a simple and good soup, which you can make complete by adding cereals, pasta or rice and grated cheese, as you see in VIDEO RECIPE stepping on my YouTube channel. I, For example,, I use wholemeal striped tubes and plenty of Parmigiano Reggiano PDO, including the crust, Well cleaned and diced. A little’ as I do in the PASTA AND POTATOES NEAPOLITAN. I always keep the Parmesan and Grana Padano crusts to reuse in soups: They give flavor and allow me to slightly decrease the use of salt.

To prepare the pumpkin and romanesco broccoli soup, you can use the pumpkin of your choice, I suggest Hokkaido, the Delica or the Mantovana. I don't really like Napoletana and Muscata because they are quite watery, But these types are also good for a soup. Indeed, If you want to know everything about pumpkin, Read my article PUMPKIN IN THE KITCHEN: Types, PROPERTY’ AND RECIPES. So you'll know which strain to use for your SWEETS WITH PUMPKIN and which one for savory recipes. As the PUMPKIN AND POTATO PARMIGIANA or it PUMPKIN AND RICOTTA FLAN.

Obviously, You can replace romanesco broccoli with any type of cauliflower: White, Yellow, violet. I find the Romanesco to be of unparalleled beauty and elegance. With cauliflower you may also be interested in CAULIFLOWER SOUP AU GRATIN, the CAULIFLOWER BALLS, the CAULIFLOWER GRATIN And the PASTA WITH CAULIFLOWER SICILIAN (also in the version ‘IN RED‘)

You can enjoy this soup with croutons or by adding pasta, barley, Spelt or rice. I really like it with whole wheat pasta or rice, because they give it a more rustic and intense taste. Given the season, Could you take a look at the collection SPECIAL RECIPES FOR LEGUME SOUPS: Legumes are a healthy food, protein and cheap and we should consume them at least twice a week. You do? Have a nice day!

Minestra di zucca e broccolo romanesco


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


500 grams of pumpkin Red

a small Romanesco cauliflower

one shallot or onion

extra virgin olive oil

salt and pepper

pasta, rice or cereals

Parmigiano Reggiano Pdo (Also the crust)


Pumpkin and romanesco broccoli soup

Romanesco pumpkin and broccoli soup is very easy to prepare, as you can see from the VIDEO RECIPE. First, clean the onion and chop it finely. Sauté it in extra virgin olive oil. In the meantime, clean the pumpkin and cut it into cubes. Clean the cauliflower and cut it into tops and small pieces.

Add the pumpkin and cauliflower to the browned onion, Mix, Sauté for a few minutes and add hot water or vegetable broth until covered. Add a little salt and cook covered for 25-30 minutes. When cooked, Season with salt and add the pasta or rice. Cook.

Place the Parmigiano Reggiano or Grana Padano rind on the bottom of the individual bowls, well scraped and cut into small pieces. Pour in the soup, Top with a drizzle of extra virgin olive oil and grated cheese, plus some freshly ground black pepper. Serve immediately. Bon appétit!

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