Saturday, July 25, 2015

Pumpkin Minestrone

Serves 4

1 lb of peeled pumpkin flesh
1 medium onion, finely chopped
1/4 cup butter
2 cups milk
6 tbsp grated Parmesan cheese
3 1/2 cups chicken stock
1.5 oz spaghetti, broken into small pieces
pinch of nutmeg
salt and pepper

  1. Chop the pumpkin into 1" cubes.
  2. Melt the butter in a saucepan.
  3. Add the onion to the saucepan, and soften it over medium heat for 6-8 minutes.
  4. Stir in the pumpkin, and cook for another 2-3 minutes.
  5. Add the stock, and cook for another 15 minutes or so until the pumpkin is soft, then remove it from the heat.
  6. Use a blender or food processor to puree the soup, then return it to the pot.
  7. Stir in the milk and nutmeg, and season to taste with salt and pepper.
  8. Bring the soup back to a boil.
  9. Stir the broken spaghetti into the soup, and cook until the pasta is done.
  10. Stir in the Parmesan cheese, and serve piping hot.

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