This first course is enveloping and tasty.. A real comfort on colder days. If you've had a busy day away from home with a bit of stress.. this soup is for you. It will take you back a little.. to the warm dishes of mothers and grandmothers.
In a pan, let the finely chopped onion stew. Then add the pumpkin and potatoes cut into chunks. Season with salt and pepper, cover with hot water and let cook with the lid on.
Once both the pumpkin and potatoes have softened, add the pasta directly to the pan. Yes, we will cook it risotto-style to make it extra creamy and tasty!
Bring it to doneness by adding hot water little by little and stirring often. When it is cooked and creamy, turn off the heat. Add parmesan, a shower of oregano and rosemary, and cream together.
Plate and finish with a drizzle of raw olive oil.
Only one pot gets dirty!
Just place any leftovers in a container and store in the fridge. The next day, reheated, it is even better.
To make the dish even creamier, you can blend part of the pumpkin and potatoes once cooked.
Italia, Calabria
| Energy (kcal) | 128.93 |
| Carbohydrates (g) | 26.88 |
| of which Sugars (g) | 2.4 |
| Fat (g) | 0.48 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 4.42 |
| Fiber (g) | 1.61 |
