Pumpkin Soup is an easy-to-make first course that is tasty and perfect for enjoying hot on cold autumn and winter days. You can then prepare the pumpkin soup thicker and creamier like I did and which I love very much, or add more broth and make it less dense. Pumpkin soup with pasta is one of my favorite first courses during the fall, an autumn comfort food to which I sometimes add rice instead of pasta. I always add a potato to the soup, which makes it even creamier, and I must say that everyone, even children, always likes pumpkin and potato soup. It must be that beautiful yellow color that makes you want to taste it. If you also love pumpkin, don’t miss other PUMPKIN RECIPES, I’m sure you’ll find other recipes to try. Now let’s see how to make pumpkin soup, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare Pumpkin Soup
- 17.6 oz pumpkin
- 1 potato
- 1.76 oz onion
- 5.64 oz ditalini pasta
- to taste extra virgin olive oil
- to taste salt
- to taste nutmeg
- to taste parsley
- 1 quart vegetable broth (or water)
How to prepare Pumpkin Soup
Let’s start preparing the Pumpkin Soup, clean the pumpkin of seeds and internal filaments, remove the peel, and then cut the pumpkin into small pieces. Also clean the onion and chop it finely, peel the potato, wash it, and cut it into pieces.
Pour the pumpkin, onion, and potato into a pot, add a dash of oil and a few ladles of vegetable broth or alternatively water, and cook for 10 minutes.
Pour in the ditalini and the broth little by little as the pasta requires, stirring occasionally to prevent sticking to the bottom, and bring the pasta to cooking.
Adjust the thickness of the soup with the broth depending on whether you prefer it more or less thick, add chopped parsley, a grate of nutmeg, and adjust the salt.
Serve the pumpkin soup and if you like, add some grated cheese.
How to store Pumpkin Soup
Store the pumpkin soup in the refrigerator for 2/3 days in a container with a lid.
