Minestrone con la Zucca

Name: Minestrone con la Zucca
Yield: Serves 4
Cuisine: Italy
Ingredients: 85 g (3 oz) freshly grated Parmesan cheese; 800 g (1½ lb) yellow pumpkin, peeled and seeded; 500 ml (18 fl oz) good stock; salt and pepper; 30 g (1 oz) unsahed butter; 60 g (2 oz) spaghetti, broken into small pieces; 500 ml (18 fl oz) milk

Minestrone with Pumpkin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This soup always makes a good impression, it’s so bright and warming and really does taste as good as it looks! Serve it with a fairly smooth white wine, such as Franciacorta Pinot, which is a good all round soup wine. It is also an excellent accompaniment with egg and cheese dishes and lake or river fish.

Ingredients

800 g (1½ lb) yellow pumpkin, peeled and seeded
salt and pepper
500

Europe
Italy
Vegetarian
Soup
Mediterranean

Method

Cut the pumpkin into chunks. Bring a large saucepan of salted water to the boil, add the pumpkin and cook until tender. Drain and mash to a purée. Return to the pan, pour in the stock and milk and stir.

Bring back to the boil, stir in the pasta and cook until tender. Taste and season. Remove the pan from the heat, stir in the butter and Parmesan cheese. Serve very hot.