This first course is enveloping and flavorful.. A real comfort on the coldest days. If you've had a busy day out with a bit of stress.. this soup is just what you need. It will take you back a bit.. to the warm dishes of moms and grandmothers.
In a pan, sauté the finely chopped onion. Then add the pumpkin and potatoes cut into chunks. Season with salt and pepper, cover with hot water, and let it cook with the lid on.
Once both the pumpkin and potatoes are tender, add the pasta directly into the pan. Yes, we will cook it using the risotto method to make it super creamy and flavorful!
Bring it to a boil, adding hot water as needed and stirring often. When it's cooked and creamy, turn off the heat. Add Parmesan, a sprinkle of oregano and rosemary, and stir well.
Serve and finish with a drizzle of raw olive oil.
Only one pot gets dirty!
Just store any leftovers in a container and keep it in the fridge. The next day, reheated, it's even better.
To make the dish even creamier, you can blend a portion of the pumpkin and potatoes once cooked.
Italia, Calabria
| Energy (kcal) | 204.51 |
| Carbohydrates (g) | 27.52 |
| of which Sugars (g) | 2.93 |
| Fat (g) | 8.71 |
| of which Saturates (g) | 1.27 |
| Protein (g) | 5.25 |
| Fiber (g) | 1 |
