Easy and light, risoni with pumpkin and ricotta is a delicious and economical broth-based first course, perfect for cold evenings or when you crave comfort food. A soup that combines the sweetness of pumpkin with the savoriness of sheep’s ricotta, it’s an ideal recipe for chilly nights or when you want comfort food.
This dish is simple and quick to prepare, similar to the pumpkin soup with gorgonzola, because everything is cooked together in the same pot. You can prepare it with fresh pumpkin, which is easy to find in this season, or with frozen pumpkin: the procedure does not change.
Ideal for the whole family, the pumpkin and ricotta rice soup is a light dish that warms and pleases everyone. I used risoni, but any small pasta shape will work: from stars to ditalini, use whatever you have at home!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 11 oz risoni (or other small pasta)
- a quarter onion
- 11 oz pumpkin (already cleaned)
- 2 tbsp extra virgin olive oil
- 1 vegetable stock cube (homemade)
- salt
- 3.5 oz sheep's milk ricotta
Recommended Tools
- Pot
Steps: Risoni with pumpkin and ricotta
First, heat the oil in the pot and sauté the chopped onion for a couple of minutes.
Now add the pumpkin cut into pieces about 3/4–1¼ inches, cover it with water and add salt or a vegetable stock cube. Let the pumpkin cook for about 10–12 minutes, then add a little more water to fully cook the small pasta and add the risoni as well.
Cook the small pasta, stirring often so it doesn’t stick to the bottom; turn off the heat and add the ricotta. Adjust salt, stir to melt the ricotta, divide the soup into bowls and serve very hot.
FAQ (Questions and Answers)
If I have already cooked pumpkin can I use it?
Yes, cook it for only 5 minutes before adding the small pasta.
