WHEAT AND PUMPKIN SOUP I don’t know about you, but when it’s winter, I love making soups and broths. I admit I suffer from the cold, and when dinner time comes, I eagerly await a nice hot dish that comforts me a bit. Wheat is an ingredient I often use in my soups; I really like its flavor, and a few days ago, I decided to add pumpkin and creamy cheese, which gave this soup an extremely tasty consistency and flavor. Follow me to the stove, I’ll show you how to prepare the wheat and pumpkin soup!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 441.56 (Kcal)
- Carbohydrates 46.74 (g) of which sugars 1.45 (g)
- Proteins 14.44 (g)
- Fat 24.42 (g) of which saturated 3.19 (g)of which unsaturated 2.39 (g)
- Fibers 1.63 (g)
- Sodium 719.94 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the wheat and pumpkin soup for 2 people
- 1 cup wheat (I buy the bagged one that cooks in 10 minutes)
- 3 tablespoons extra virgin olive oil
- Half onion (grated)
- 3.53 oz pumpkin (cut into cubes)
- cup water (approximately)
- to taste salt
- to taste pepper
- 1.06 oz speck
- 1.41 oz spreadable cheese
Preparation of the wheat and pumpkin soup
The first step is to thoroughly clean the pumpkin and, with the help of a sharp knife, cut it into very small cubes (this way they will cook along with the wheat).
In a large pot, add the oil and grated onion, turn on a high flame, and as soon as the onion starts to sizzle, add the speck cut into cubes or strips.
Let it sauté for a few moments; as soon as the speck is browned (about a minute), add the wheat and mix well for about a minute to ensure it absorbs the seasoning properly.
Add the diced pumpkin, give it another stir, then cover with boiling water and let it cook. Regarding the amount of water, I recommend not adding too much at once; it’s better to add it gradually to avoid making the soup too runny, so add a little, and as soon as you notice it’s absorbed, add more, keeping in mind the cooking time left for the wheat.
Two minutes before the wheat is cooked (I used wheat that cooks in ten minutes), add the spreadable cheese, give it a good stir to melt it, and once cooking is finished, serve your creamy and steaming soup immediately!
An extra tip:
* For a vegetarian version of this recipe, you can omit the speck and replace it with mushrooms or legumes like chickpeas.
