Pumpkin and Pastina Soup: Perfect Comfort Food for the First Chilly Days: When the days get shorter and the first cold spells arrive, what could be better than a warm pumpkin soup to warm the heart and palate? This recipe is our favorite indulgence: a simple, genuine, and flavorful soup. Perfect for the whole family, enriched with little pastina stars that kids (and not only!) love.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 17.6 oz pumpkin (net of waste)
- 2 potatoes (medium, about 10.6 oz)
- 1 carrot
- 1 stalk celery
- 2 tbsp olive oil
- 4 cups water (or vegetable broth)
- 2.8 oz pastina (like little stars)
- to taste grated Parmesan cheese (to taste)
- to taste salt
- pinches pepper
Steps
Preparing this soup is really simple and requires few steps. Follow the instructions to get a warm and enveloping dish, perfect for cooler evenings. Whether you prefer a creamy or rustic texture, the result will always be delicious!
Vegetable Preparation
Clean and cut the pumpkin, potatoes, carrot, onion, and celery into pieces.
Sauté
In a large pot, heat the oil and add the chopped vegetables. Sauté for 5-7 minutes, stirring occasionally.
Base Cooking
Add the hot vegetable broth, cover with a lid, and let cook over medium heat for about 20-25 minutes, or until the vegetables are tender.
Blending (Optional)
Once cooked, you can blend everything with an immersion blender for a creamy texture, or leave the pieces whole for a rustic version. I always do it roughly.
Cooking the Pastina
Bring the pot back to the heat, add the pastina and cook following the times indicated on the package (usually 5-7 minutes).
Final and Serving
Adjust salt and pepper, serve the soup hot with a generous sprinkle of grated Parmesan cheese.
Storage, Notes, and Serving
Storage: The soup can be stored in the refrigerator for 2-3 days in an airtight container. Before serving, add some broth or water to warm it up, if necessary
.Notes: You can substitute the little stars with other pastina or add a pinch of nutmeg for a more intense flavor.
Serving: Serve with toasted bread croutons for a crunchy touch.
Storage: The soup can be stored in the refrigerator for 2-3 days in an airtight container. Before serving, add some broth or water to warm it up, if necessary
.Notes: You can substitute the little stars with other pastina or add a pinch of nutmeg for a more intense flavor.
Serving: Serve with toasted bread croutons for a crunchy touch.
Pumpkin and Pastina Soup: Perfect Comfort Food for the First Chilly Days
Frequently Asked Questions about Pumpkin and Pastina Soup
FAQ (Questions and Answers)
Do you have any doubts about the preparation or want to know how to customize this recipe? Here are some of the most common questions with useful answers to help you cook a perfect soup!
Can I use frozen pumpkin for this recipe?
Yes, frozen pumpkin is a great alternative and saves time. No need to thaw it: add it directly to the pot.
What kind of pastina can I use?
Besides little stars, you can choose small bows, small tubes, or small thimbles, depending on your taste.
