Pumpkin minestrone is a perfect autumn dish to warm up on colder days. The velvety texture of the pumpkin combines with the sweet taste of apples, creating an irresistible mix. The dried mushrooms add a touch of flavor, and the cauliflower florets make the dish even more colorful and tasty. A must-try!
Soak the mushrooms in warm water
Clean the pumpkin and slice it
Sauté the sliced onions in oil and butter, add the pumpkin and cook for 5 minutes
Add the sliced apples, cauliflower, and chopped mushrooms, season with salt, and add the hot broth
Simmer for 45 minutes, then add the rice to the minestrone and cook until done
Before serving, adjust the salt, add 4 tablespoons of cream, and mix well
Pot
Immersion Blender
Store in the refrigerator in an airtight container for up to 3 days
Vegetarian recipe
Italia, Lombardia
| Energy (kcal) | 26.1 |
| Carbohydrates (g) | 3.8 |
| of which Sugars (g) | 2.61 |
| Fat (g) | 0.68 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 1.16 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.15 |
