Pumpkin Minestrone

Minestrone con la Zucca

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In Mantua, they have always had a reputation for being great eaters of pumpkin. In this recipe, brilliant orange pumpkin is combined with rice and milk to make a bright, warming and nourishing soup.


  • 14 oz (400 g) pumpkin, peeled, de-seeded and cut into chunks
  • salt
  • pints (1 litre) milk
  • oz (40 g) long-grain rice
  • 4 fl oz (120 ml) chicken stock
  • oz (40 g) very fresh unsalted butter
  • 7 tablespoons grated Parmesan or grana cheese


Boil the chunks of pumpkin in salted water for about 10–15 minutes, then drain and liquidise to a smooth pulp in a liquidiser or food processor. Return to the saucepan and stir in the milk. Bring to the boil, add the rice and the chicken stock, stir and simmer for about 15–20 minutes or until the rice is cooked. Remove from the heat and stir in the butter, then stir in the cheese and serve immediately.