Pumpkin Soup with Marsala and Mascarpone

5 from 4 votes
45 minutes
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Pumpkin Soup with Marsala and Mascarpone with a lovely toasty, buttery almond topping is the perfect elegant starter to all your holiday meals!

Photo of Pumpkin Soup with Marsala and Mascarpone in white soup bowl with almond topping.

Does the world need another pumpkin soup recipe?  Thinking it needs this Pumpkin Soup with Marsala and Mascarpone!

While traveling through Europe this past fall, I noticed that pumpkin soup is big in Switzerland, Austria and Germany.  However, not so much in Italy and France.

Perhaps they haven’t had a good Italian-inspired version of pumpkin soup to brag about and to showcase?  Time to change that!

The lovely sweetness of pumpkin pairs perfectly with the light, sweet winey taste of Marsala in addition to the mildly tangy flavor of mascarpone cheese.

What is marsala?

Marsala is a fortified wine from Sicily.  Fortified means that a distilled spirit such as brandy has been added.  Because of that, Marsala will keep well when opened for a much longer time than regular wine.

What is mascarpone?

Mascarpone is an Italian cream cheese that has only a few ingredients but has the consistency of butter.

Wait.  Pumpkin?  Marsala?  Cream cheese with the consistency of butter?  I’m in!

How to make Pumpkin Soup with Marsala and Mascarpone:

  • Start by cooking onions and garlic in some olive oil and butter.
  • Add the Marsala wine so that it cooks a little bit and reduces down.
  • Add the remaining ingredients…
  • Cook some more…
  • Add the mascarpone and some cream…

Photo of Pumpkin Soup with Marsala and Mascarpone in Dutch oven being stirred with a ladle.

  • And you end up with one super-elegant, creamy delicious soup!

Photo of two servings of Pumpkin Soup with Marsala and Mascarpone in bowls on beige napkin with spoons and almond topping.

And you’re wondering…. the almonds?

I had the worst time garnishing and figuring out a topping for this Pumpkin Soup with Marsala and Mascarpone!  I tried fried sage leaves, pumpkin seeds and I tried just a swirl of cream.  So, I dug back into my garnishing playbook and decided on these Butter and Turbinado Toasted Almonds.  Toasty, buttery and only slightly sweet.  Perfect!

Photo of Pumpkin Soup with Marsala and Mascarpone in white bowls.

Simply beautiful and perfect for your next dinner party!

Photo of Pumpkin Soup with Marsala and Mascarpone in white bowls on beige napkin.

More beautiful soups perfect for fall and winter entertaining!

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Pumpkin Soup with Marsala and Mascarpone - Close-up shot of soup in bowl with almond topping

Pumpkin Soup with Marsala and Mascarpone

5 from 4 votes

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By: Carol | From A Chef's Kitchen
Pumpkin Soup with Marsala and Mascarpone with a lovely toasty, buttery almond topping is the perfect elegant starter to all your holiday meals!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine Italian
Servings 8
Calories 311 kcal

Ingredients
  

Soup

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion - coarsely chopped
  • 5 cloves garlic - coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 6 cups chicken broth
  • 2 cans (15-ounce) pumpkin puree - not pumpkin pie filling
  • 1 container (8-ounce) mascarpone cheese
  • 1 cup heavy cream
  • Salt - to taste

Almond Topping

  • 2 tablespoons butter
  • 1/2 cup sliced almonds
  • 2 tablespoons turbinado sugar

Instructions
 

Soup

  • Heat butter and olive oil in a large soup pot or Dutch oven over medium-high heat.
  • Add the onion and cook 6-8 minutes or until softening.
  • Add the garlic and cook 1-2 minutes.
  • Add the flour and cook 1-2 minutes.
  • Slowly stir in the Marsala wine. Bring to a boil. Reduced heat and cook 1-2 minutes or until a thick paste forms.
  • Add the chicken broth and pumpkin puree.
  • Bring back to a boil.
  • Reduce heat and simmer 20-25 minutes or until onion is very tender.
  • Remove from heat. Stir in mascarpone and heavy cream.
  • Puree with an immersion blender until very smooth.
  • Add salt to taste.

Almond Topping

  • Have a piece of parchment or wax paper ready and place it flat on the counter or on a baking sheet. In a small 8-inch nonstick skillet, melt butter over medium-low heat. Add the almonds and stir to coat with the butter.
  • Sprinkle the sugar over the almonds. Continue stirring for 3-4 minutes until the almonds begin to turn a very light toasted color.
  • Remove the skillet from the heat and place the almonds in an even layer onto the parchment or wax paper. Try to distribute the sugar throughout the almonds as evenly as possible. Let cool to room temperature.
  • Break the topping into small pieces (it will be fragile but even if almonds break off, that's okay--they can still be sprinkled over the soup) and place on top of the served soup.

Notes

MAKE AHEAD:  The soup and almonds can be made 1-2 days ahead of time.  Cool the soup thoroughly then refrigerate until needed.  Reheat on the stovetop until heated through.  For the almonds, cool then place in an airtight container and store at room temperature.

Nutrition

Serving: 1 | Calories: 311kcal | Carbohydrates: 16g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 670mg | Potassium: 346mg | Fiber: 2g | Sugar: 7g | Vitamin A: 498IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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12 Comments

  1. Where is the recipe for the almond topping? The link does not work.
    It keeps taking me back to the soup recipe. Anxious to make this. Thank you.

    1. Hi, Patricia, Thanks for finding that little blip! I fixed the recipe card so there’s no longer a link but full instructions. Thanks again and hope you enjoy!

  2. Made this for dinner today

    It was excellent. I was a bit worried that this might be too much of a “fall/winter soup”

    That wasn’t the case at all

    I almost didn’t make the almonds, I changed my mind last minute and I’m so glad I did

    The smoky nuttiness and crunch they added to the soup brought the whole thing together

    Absolutely a year round, company worthy soup

  3. I just made this for lunch and LOVED it! I had Sweet Marsala so that is what I used. I also added a bit of fresh ground nutmeg but everything else is as written. It is warming, creamy and just delicious.

  4. 5 stars
    Everything about this recipe has my soul screaming “YAAAASSSS!!!”. I love the use of mascarpone for additional creaminess and the marsala just elevates the flavor so much. Plus, those almonds! *Insert heart eyed emoji here*.