Cabbage and pumpkin soup is characteristic of Mediterranean countries in Italian cuisine. The soup is a first course with pasta or legumes or rice and vegetables, which is generally brothy. The pumpkin and cabbage soup is a healthy and genuine recipe, and when it starts to get really cold, it’s ideal for warming up. Some will remember the soup our grandmothers made with what they found in the garden.
- 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 1/2 oz pumpkin
- 4 1/2 oz savoy cabbage
- 3 1/4 oz potatoes
- 90 whole wheat fusilli
- 1 3/4 cups water
- 1 1/4 tsp salt
- 2 3/4 tbsp extra virgin olive oil
- to taste pepper
- 1 tbsp pumpkin seeds
- 1 sprig pennyroyal
- 1 sprig thyme
Tools
- Pot
- Cutting Board
Steps
I like whole wheat pasta, and it goes perfectly with cabbage and pumpkin soup. Not having small pasta at home and given the time, I broke the whole wheat fusilli into a bag with a rolling pin.
In the pot, without sautéing anything, I put the water on the stove along with the potatoes, savoy cabbage, and pumpkin, all sliced thinly.
From the moment it boils, I set a time of 30 minutes. At that point, I added the broken fusilli and counted another five minutes.
I turned off the heat, seasoned the cabbage and pumpkin soup with extra virgin olive oil and freshly ground black pepper. I added fresh thyme and mint, hand-torn, and pumpkin seeds.
