Minestra di zucca (pumpkin soup) - Lombardia
Prep time
Cook time
Total time
The most important part of this recipe is to select a pumpkin variety that is delicious. As this soup is from Lombardia, it is accordingly enriched with the bounty of the region - dairy. It is a nourishing, filling soup, perfect for a cold winter day.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Lombardia
Serves: 4 to 6
Ingredients
- 600 grams pumpkin, rind, seeds and stem removed, flesh cut into 3 cm cubes
- 320 mls vegetable or chicken broth
- 400 mls wholemilk
- 160 gramsditalini pasta (can substitute 80 grams risotto rice)
- 50 grams Parmigiano-Reggianoor Grana Padano cheese, finely grated
Instructions
- Place the pumpkin and the broth into a large saucepan.
- Cover the pan and bring to a boil for 20 minutes or until a fork can easily pierce the flesh.
- Use an immersion blender or add the mixture to a blender, adding together with the milk, and puree until smooth.
- Add the puree back to the pan with the pasta or rice and cook until the pasta or rice is cooked (check the timing on the packaging).
- When ready, stir in the cheese.
- Serve hot.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/minestra-di-zucca-pumpkin-soup-lombardia/