Pumpkin Soup

This pumpkin soup recipe dates from 1465 and was published at the time in The Art of Cooking written by Martino da Como. Although it is a simple recipe it has great flavour and shows how long Verjuice has been used in cooking as well as how versatile it is.

Serves:                                                  2-3

Preparation Time:                              10 minutes

Cook Time:                                           25-30 minutes


  • 2kg/4½lb Pumpkin
  • 1 onion, chopped
  • 1 cup/240ml/8fl.oz vegetable stock
  • 2 tbsp Verjuice
  • 2 tbsp Parmesan cheese, grated
  • 2 egg yolks
  • 4 threads of saffron
  • Black pepper


  1. Peel and seed pumpkin, and cut into pieces.
  2. Cook pumpkin and onion in 1 litre/2¼ pints of salted water until tender.
  3. Drain and puree pumpkin and onion in a food processor.
  4. Return pumpkin to pan, adding the stock and Verjuice.
  5. Bring to boil and add saffron.
  6. Beat yolks with Parmesan cheese.
  7. Remove soup from heat.
  8. Whisk in egg yolk mixture.
  9. Turn down heat to very low.
  10. Reheat soup, do not bring to boil.
  11. Serve and top freshly cracked black pepper.

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