This soup is enveloping and flavorful.. A real treat on the coldest days. If you have had a busy and somewhat stressful day outside.. this soup will be just right for you. It will bring you back a bit.. to the warm dishes made by mothers and grandmothers.
In a pan, we sauté the finely chopped onion. Then we add the diced pumpkin and potatoes. We season with salt and pepper, cover with hot water, and let cook with a lid.
Once both the pumpkin and potatoes are tender, we add the pasta directly inside. We will cook it using the risotto method to make it very creamy and flavorful!
We bring it to cooking by adding hot water gradually and stirring often. When it is cooked and enveloping, we turn off the heat. We add parmesan, a sprinkle of oregano and rosemary, and stir.
We plate it and finish with a drizzle of raw oil.
Si sporca solo una pentola!
Just place the leftovers in a container and store it in the fridge. The next day, heated up, it is even better.
To make the dish even creamier, you can blend part of the pumpkin and potatoes once cooked.
Italy, Calabria
| Energy (kcal) | 128.93 |
| Carbohydrates (g) | 26.88 |
| of which Sugars (g) | 2.4 |
| Fat (g) | 0.48 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 4.42 |
| Fiber (g) | 1.61 |
