Fresh-Pressed Olive Oil Club

Calabrian Pumpkin Soup

Calabrian Pumpkin Soup with Homemade Croutons

Simple but sublime is the pumpkin soup my Merry Band of Tasters and I were served when visiting the Librandi family, one of Calabria’s outstanding olive oil producers. “Mama” Librandi shared the recipe with me.


  • 1 3-pound pumpkin or butternut squash, peeled, with seeds and membranes removed 
  • 2 medium Yukon Gold potatoes, peeled
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons water 
  • Sea salt
  • Croutons for garnish (see the “Healthy Ingredient Spotlight” below) 


Step 1

Using a sturdy knife, cut the pumpkin or butternut squash into roughly 1.5” cubes. Do the same with the potatoes.

Step 2

In a medium saucepan, combine the pumpkin, potatoes, the 3 tablespoons of olive oil, and the water. Cover and cook over medium-low heat, stirring occasionally, until tender—50 to 60 minutes.

Step 3

Transfer to a blender jar and purée until smooth (don’t fill the blender more than half full—work in batches if necessary). Salt to taste.

Step 4

Divide the soup between warmed soup bowls. Drizzle generously with additional olive oil, and garnish with croutons. 

Yields 6 appetizer or 4 main course servings