Today I give you a recipe that is so simple yet so delicious that I am sure it will win you over! A nice steaming pasta with pumpkin cream and gorgonzola!
There are days when we feel the need for a dish that comforts us, that immediately brings us home, perhaps to the kitchen of when we were little, where a simple warm soup was enough to make us feel safe 💖
I don’t know about you, but for me, even now when I’m feeling down (or not quite well), the only thing that consoles me is a good little soup (or pasta) with lots of Parmesan and my beloved soft cheese, for that creamy touch!
But how do you prepare the pumpkin and gorgonzola soup?
Cook the pumpkin in small pieces with oil, garlic, and parsley, then blend to get a cream. Add hot broth and cook the orzo directly in the cream. At the end of cooking, blend with gorgonzola and Parmesan. You will get a creamy and comforting soup.
Today’s version is a more refined, 2.0 soup, more gourmet but still a comfort food! Instead of soft cheese (which you can use if you want to stay closer to the flavors of childhood!), I used sweet gorgonzola, to make this dish even creamier and richer.
The result is a warm and satisfying soup, perfect for a light dinner, for children, and for those looking for a tasty dish to prepare at the last moment!
Great in autumn and winter, but also on all those evenings when you want something simple, genuine, and reassuring.
And if like me you love pasta, don’t miss the version of Orzo with Tomato and Oregano, incredibly delicious!
Read the article to the end! 👩🍳🍲❤️
You will find a section dedicated to the most common questions about this recipe, variations, and versions for intolerances. A box dedicated to wine pairing (yes, even soup can have its perfect wine!) and some tips for turning this pasta into a complete meal!
I also leave you some other delicious recipes to try!
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.5 oz orzo (or pasta of choice)
- 7 oz pumpkin
- 1 tbsp extra virgin olive oil (about 15-20 ml)
- 1 oz gorgonzola (sweet, or mascarpone, or 1 soft cheese)
- 1 clove garlic
- chopped parsley
- grated Parmesan cheese (to taste!)
- salt
- pepper
- vegetable broth (or water, about 300-400 ml)
Tools
- Cutting Board
- Casserole
- Hand Blender
- Knife
- Ladle
Steps
The indicated quantities are for one person, but you can double or triple them as needed.
Bring the vegetable broth (or water) to a boil, which you will use to cook the pasta and then keep it on low heat to maintain temperature while you cook the pumpkin.
Cut the pumpkin into very small pieces, this trick significantly reduces cooking times. If you use Hokkaido, Delica, or Violina you can use the skin as well. At the end, you will find tips on which pumpkin to use.
Pour the oil into a saucepan and add the garlic, parsley, pumpkin, a pinch of salt,
and half a glass of water.Cover with a lid and cook over medium heat for about 15 minutes. It should become very tender.
When the pumpkin is soft, blend everything directly in the saucepan with a hand blender until you get a smooth and velvety cream.
If you don’t have a hand blender, a sieve or even a simple fork to mash it coarsely will do.
Pour a generous ladle of broth or water into the pumpkin cream, add the orzo and cook for the time indicated on the package, stirring often.
Add broth (or water) a little at a time as it is absorbed, as you would with a risotto. You decide if you want it creamier or more soupy.
At the end of cooking, turn off the heat and add the sweet gorgonzola and a sprinkle of Parmesan!
Mix until you get a creamy and fragrant mixture.Serve hot and… let yourself be comforted by this Pasta with Pumpkin Cream and Gorgonzola!
If this soup has won you over, let me know!
💬 Leave a comment below, I always enjoy reading your messages ❤️
📸 If you prepare it, take a photo and share it on social media tagging me, so I can stop by and say hello!
🔔 Visit the blog often so you don’t miss the upcoming recipes… they will be super delicious! 😋🍲🎃🧀Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I use a different type of pasta?
Yes! Stelline, tubetti, filini: anything that is soup pasta is perfect.
Can I cook the orzo separately?
Yes, but cooking them directly in the cream makes them much more flavorful.
Which pumpkin is best to use?
Delica or Butternut are the sweetest and creamiest, but if you read below, you will find a list of the most used pumpkins and what recipes to make with them.
Can the gorgonzola be substituted?
Of course! You can use the classic soft cheese or robiola, stracchino, or crescenza instead.
Can it be made without blending the pumpkin?
Yes, after cooking it will have become so soft that a fork will be enough to mash it and make it creamy. Of course, if you blend it, it will be creamier, but if you don’t, you’ll get a more rustic but still excellent result. It’s your choice!
