Girl in Florence aka Georgette Jupe

I started this blog as a writing outlet for me to share what it is I adore about the beautiful city of Florence and Italy also sharing travel tips and stories along the way. Now 'Girl in Florence' includes advice for Florence, artisan features, interviews with locals, tips for life in Italy and travel posts from all over Europe. I'd love to think of myself as a fearless badass but If I am keeping it 100% real on this blog a quote that I sort of live by is"I haven't failed. I've just found 10,000 ways that won't work." I hope you enjoy this journey with me.

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Pumpkin and pancetta soup

28.10.2012 No Comments
awesome looking version (not my photo)

This soup has become one of our autumn staples and honestly we really can’t get enough! I literally need to eat this at least once a week. I based my recipe on this one that I found on pinterest and I just added a few additions like leeks and potatoes. You can use both pumpkin or squash – in Italy they don’t distinguish between the two.

Pumpkin & Pancetta soup


  • 3 tablespoons butter/burro
  • 2 tablespoons olive oil/olio di olive
  • 1 cup chopped onion/cipolle
  • 1 leek/porri
  • 2 cloves garlic, grated or minced/aglio
  • 1 teaspoon chopped fresh sage (about 3 leaves)/salvia
  • 2 to 2-1/2 pounds pumpkin or butternut squash/zucca, peeled, seeded and cut into cubes
  • 2 or three potatoes/patate
  • 4 cups chicken broth/brodo
  • 1/8 teaspoon cayenne pepper/paprika
  • 4 ounces pancetta, chopped
  • 1/3 cup cream/panna
  • salt and pepper/sale e pepe


Melt the butter and olive oil in a heavy large pot over medium heat. Add onion and leek and saute until soft, 4 to 5 minutes. Add garlic and sage and saute one minute. Add pumpkin cubes, potatoes and saute 5 minutes. Add the broth and paprika/cayanne pepper. Cover and simmer on low for about 25 minutes.

Meanwhile, fry the pancetta in a little skillet until nicely crisped. Drain on a paper towel. (this adds that salty flavor that everyone will love). Don’t over season the soup with salt.

Puree soup, either with an immersion blender right in the pot, or transfer to a food processor or blender. Return to pot and stir in cream. Season to taste with salt and pepper.

Serve in bowls with pancetta on top.

We also made crusty bread in the oven with herb butter on top (we melted a little butter and mostly olive oil infused with fresh rosemary and thyme) and voila, you have one of the best meals in your life!

pumpkin soup ingredients


Georgette Jupe is a 'Tuscan Texan' digital social media marketing maven based in Florence, Italy. When she's not at her day job as social media manager and content editor at ITALY Magazine, she's creating social strategies for international clients and providing travel, foodie & life tips via her blog 'Girl in Florence'. Hobbies include plenty of reading, hiking, beagle cuddles, the hunt for the 'perfect' Moscow mule and laughs with the girls.

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  • Avatar
    frugalfeeding 28.10.2012 at 10:35

    That looks so delicious! Thanks for sharing.

    • Avatar
      ggnitaly84 28.10.2012 at 10:35

      thanks for reading. It really is delicious!

  • Avatar
    Pecora Nera 28.10.2012 at 11:50

    It is now cold enough in Italy to start giving up Pizza and turning to soup. OK almost giving up Pizza

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    Jennifer Avventura 28.10.2012 at 12:54

    I just posted a soup recipe yesterday. It’s got to be the freezing cold! Today, it feels like it’s going to snow – and actually in this moment I can hear hail pattering on the roof. Thank goodness we just finished the left over chicken soup for the expat soul for lunch.

    Im going to give your recipe a try, I love pumpkin. Thanks.,

    • Avatar
      ggnitaly84 28.10.2012 at 13:30

      I bookmarked your soup recipe! Now that the temperature has dropped dramatically, I am all about soups and stews. We are thinking a hearty tomato, beef and eggplant soup is in order for dinner!

      • Avatar
        Jennifer Avventura 28.10.2012 at 13:42

        I added your pumpkin soup link to my post. Wish I had pumpkin today, I want more soup!

        • Avatar
          ggnitaly84 28.10.2012 at 14:15

          Is it readily available in sardinia? They sell it in peices at the grocery store. I actually just got some this morning :). Let me know how it comes out

          • Avatar
            Jennifer Avventura 28.10.2012 at 14:25

            Yes, they do grow it here but it looks very different from the pumpkins in Canada. It’s more flat – Ill try to snap a photo the next time I’m at the market. I have a small piece in the fridge but too small to make anything with.

          • Avatar
            ggnitaly84 28.10.2012 at 14:28

            Yeah here they also come in all sorts of strange shapes too, some look like zucchini, I’ve seen the flat ones or like I saw in Pisa. they can be downright enormous!

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    mycookinglifebypatty 14.12.2012 at 20:15

    This sounds totally yummy!

    • Avatar
      ggnitaly84 14.12.2012 at 20:17

      thank you! we actually made it again tonight and added some fresh ginger, heavenly..

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    About Me

    About Me

    Hi There!

    Ciao, I'm a curious American "Tuscan Texan" who calls Florence, Italy home for the past 11 years. I am the editor at Italy Magazine and I also work as an established digital social media marketing strategist (5+ years) as well as a freelance writer. My bylines have appeared in Lonely Planet, Luxos Magazine, and International Living. This blog is my way to share what life is like living and working abroad, as well as provide up-to-date true advice on traveling and living in Italy, weekend trips around Europe, and a monthly roundup of interesting events. I'm married to a wonderful Frenchman and we have a Florentine beagle who rules the household. Keep in touch with our adventures with your favorite glass of franciacorta or espresso!


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