Autumn is pumpkin season, even in Sicily, where you can find several savory and sweet recipes. One of these is pizzuliato, a creamy pumpkin soup perfect for chilly fall evenings.
I caught up with Carmen Pricone of The Heirloom Chronicles blog, whose twist on the classic recipe was inspired by her Sicilian mother-in-law.
Tell us about your background.
I'm an Italo-Australian with a deep love for traditions and Italian food, and I am the author behind The Heirloom Chronicles blog. I'm passionate about cooking, gardening, and sharing recipes, along with the family memories that come with them.
The blog is really a blend of the regions that shaped me: my husband's family was from Sicily, my family is from Basilicata, and I was born in Piedmont before we moved to Australia in 1970—all tied together by the thread of tradition.
Many migrants to Australia, like my in-laws who arrived in the 50s and my family in the 70s from regions in southern Italy, brought with them many traditional recipes, all rooted in the seasons. If you had a patch of land in the garden, whether at the back or front, every square meter would be converted into a vegetable patch. Seasonal crops translated to hearty meals, most coming together ingeniously and without a written recipe.
What is your approach to recipes?
The idea of taking humble, seasonal ingredients and transforming them into tasty dishes perfectly captures my approach to cooking. I remember growing up spending hours in the garden with my parents. I had a fascination with what was planted after weeks of germination from seeds, knowing this would eventually form part of our meals.
Creating seasonal dishes using the fruits and vegetables we grew is a way of life that resonates with me and many of my readers. Today, I strive to live more sustainably by cultivating my own little garden using seeds saved from my parents' crops, learning from their way of preserving abundance, and being a strong advocate for locally sourced produce.
What influence has your mother-in-law had on your approach to recipes like this one?
While my parents inspired me to grow my own fruits and vegetables and keep meals simple, my mother-in-law taught me the art of ingredient composition. This comforting pumpkin soup recipe, called pizzuliati, uses basic ingredients, but the way they come together creates a rich blend of flavors. Each ingredient plays its role, elevating the others. Thought, care, and love went into making her dishes, and that is a part I will always treasure and try to replicate in my cooking.
What did this pumpkin soup represent for your husband's Sicilian family tradition?
Everything was prepared with love, likely around the kitchen table, with family and casual conversations. So when my late husband would request this dish, I knew it carried with it a deep sense of nostalgia. As you read through the recipe, there are snippets of memories told.
How have you modernized this recipe?
Pizzuliato is a Sicilian dialect name that comes from the word pizzico (pinch), which describes how the small granules are formed using semolina and water. When I'm time-poor, I have been known to use risoni pasta, which would be considered a more modern substitute. I have also made it using rice.
Are there regional variations of pumpkin soup in Italy?
Yes, Italy, including Sicily, has a number of regional variations of pumpkin soup, each with its own local twist and name. While pizzuliati is specific and not widely known, pumpkin soups are popular in different areas, often influenced by local ingredients and traditions. A few regional variations include:
- Zuppa di Zucca Siciliana: In Sicily, pumpkin soup might feature local ingredients like wild fennel, almonds, and sometimes even seafood like shrimp, reflecting the island's Mediterranean influence. It often has a slightly sweet and savory flavor profile due to the combination of pumpkin and a touch of sugar or honey.
- Zuppa di Zucca alla Toscana: In Tuscany, pumpkin soup is often combined with cannellini beans and rosemary, giving it an earthy and hearty quality. The soup is usually quite thick, with a drizzle of high-quality extra virgin olive oil.
- Crema di Zucca alla Veneta: In the Veneto region, pumpkin soup tends to be creamy. It sometimes includes potatoes for extra thickness and Parmesan cheese for richness. It's often flavored with nutmeg or cinnamon for a warm, aromatic touch.
- Minestra di Zucca: In Lombardy, the soup is more rustic and simple. It is often made with sautéed onions, garlic, and a bit of sage. It might include rice or even small pasta, making it a comforting dish for colder weather.
Each region of Italy puts its own spin on pumpkin soup, incorporating local produce, herbs, and traditional cooking methods that make the soups unique to that area. My mother-in-law's pumpkin soup is steeped in tradition, most likely from her town of Vittoria, in the province of Ragusa, Sicily.
What specific memories or stories do you associate with making or eating this soup with your family?
I never made this soup with my mother-in-law but learned her recipe through her recounts. This labor-of-love meal would have taken her a good part of her afternoon. It was a dish she knew we all cherished, including her young grandchildren at the time, and a weekly draw card during those winter months.
Can vegans or lactose-intolerant people omit the ricotta?
Yes, this dish can be modified to suit vegans or lactose-intolerant people. The ricotta does add creaminess, but it is just as flavourful without. I have known to process a cup of chickpeas, adding that creaminess and thickening the soup.
What do you recommend serving with the soup?
This pumpkin soup is a complete meal on its own due to its substance; however, some garlic or herbed crostini would complement it well.
What do you hope at-home cooks will take away from this recipe?
With a recipe like pizzuliati, I hope at-home cooks will take away an appreciation for simplicity and the deep flavors that can come from fresh, local ingredients. Traditional Italian recipes like this one are about respecting what's in season, highlighting the natural taste of each component, and enjoying the act of cooking itself.
Pizzuliati, and other rustic dishes like it, are less about following strict rules and more about connecting with the ingredients—adjusting seasoning to taste and adding your own twists based on what you have on hand. It's also about creating a meal that brings comfort and can be shared with loved ones, embodying the spirit of Italian home cooking: a celebration of food, family, and community.
>>Get Carmen's pizzuliati recipe here!<<
If you enjoyed this article, consider subscribing to my newsletter for more content and updates!