Cabbage and pumpkin soup typical of Mediterranean countries in Italian cuisine, the soup is a first course with pasta or legumes or rice and vegetables, and it is always generally brothy. Cabbage and pumpkin soup is a healthy and genuine recipe, and when it really starts to get cold, it’s ideal for warming up, a true comfort food. Some will remember the soup that our grandmothers made with what they found in the garden, much like what happens to me now, in this period, there are few things in my small garden as one season ends and another begins.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 404.41 (Kcal)
- Carbohydrates 45.45 (g) of which sugars 4.67 (g)
- Proteins 10.30 (g)
- Fat 22.29 (g) of which saturated 3.15 (g)of which unsaturated 1.86 (g)
- Fibers 6.95 (g)
- Sodium 1,392.00 (mg)
Indicative values for a portion of 320 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
- 3/4 cup pumpkin
- 1 cup cabbage
- 2/3 cup potatoes
- 90 whole wheat fusilli
- 1 3/4 cups water
- 1 1/4 tsp salt
- 2 3/4 tbsps extra virgin olive oil
- 1 pinch pepper
- 1 tbsp pumpkin seeds
- 1 sprig mint
- 1 sprig thyme
Tools
- Pot
- Cutting Board
- Ladle
- Rolling Pin
Steps
I like whole grain pasta, and it goes perfectly with cabbage and pumpkin soup. Not having small pasta at home and given the time, I broke whole wheat fusilli with the rolling pin in a bag.
In the saucepan, without sautéing anything, I put water on the heat and added thinly sliced potatoes, cabbage, and pumpkin.
From the moment it boils, I set a time of 25 minutes, at which point I added the broken fusilli and counted another 10 minutes.
I turned off the heat and seasoned the cabbage and pumpkin soup with extra virgin olive oil and freshly ground black pepper. I added fresh thyme and mint torn by hand and pumpkin seeds.
Here is my ready soup
FAQ
Can you substitute cabbage with broccoli in the cabbage and pumpkin soup?
Yes, certainly, the ingredients can vary based on personal tastes and the vegetables you have at home.
