How to Make Italian Pumpkin Soup

The symbol of fall is hands-down the pumpkin. Bring the rich flavors of the season to your dinner table with this creamy Italian Pumpkin Soup.

It's relatively quick and easy to make. If I can do it, so can you.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Medium Pumpkin
• 1/4 Cup Butter
• 1 Medium Onion
• 3 1/2 Cups Vegetable or Chicken Broth
• 2 Cups Milk
• Pinch of Grated Nutmeg
• Salt and Ground Black Pepper
• 3 Tbsp (1 1/2 oz) Small Spaghetti or Long Spaghetti Broken into Small Pieces
• 6 Tbsp Freshly Ground Parmesan Cheese
• Blender
• Pot

1. 
    

   Using a large, sharp knife, carefully cut the pumpkin into 4 quarters.

2. 
    

   Scoop out the seeds and the pulp.
   
   If you want, you can bake the seeds in the oven for an extra treat. (See instructions below.)

3. 
    

   Using a paring knife, peel the pumpkin.
   
   Take your time and be sure to always cut away from you. It doesn't have to look perfect. You will be putting the pumpkin pieces into the blender.

4. 
    

   Dice the peeled pumpkin into 1 inch cubes. Set aside.

5. 
    

   Finely chop the medium onion.

6. 
    

   In a pot, add the 1/4 cup butter and chopped onion. Cook over medium high heat until the begins to look translucent (about 5 to 10 minutes).

7. 
    

   Add the diced pumpkin to the pot. Cook for 2 to 3 more minutes.

8. 
    

   Add the vegetable or chicken broth to the pot. (I used a homemade broccoli broth. If you don't have broth, you can substitute water.)
   
   Cook for 15 minutes over medium high heat until the pumpkin is soft. Remove from the heat.

9. 
    

   Carefully ladle the mixture into a blender (or food processor). Puree.

10. 
     

    Return the blended mixture back to the pot. Add 2 cups of milk. Season to taste with salt and pepper. Add a pinch of grated nutmeg.
    
    Over medium high heat, bring the soup to a boil.

11. 
     

    Add 3 Tbsp (1 1/2 oz) pasta. Use your favorite variety of small pasta or just break long spaghetti into small pieces.
    
    Continue to boil for about 10 minutes or until the pasta is cooked.
    
    Sprinkle grated Parmesan cheese on top, serve, and enjoy!

Tips & Warnings

• If you'd like, you can toast the pumpkin seeds. Spread the seeds on a lightly greased cookie sheet. Salt. Bake in 375 degree oven until they turn a light brown color (about 15 minutes.)
• In Italian this soup is called "minestrone di zucca"
• Use care when using knives in the kitchen. Always cut away from you and keep your fingers away from the blade.

[DanimalMonster]

on 11/29/2009 Thanks for the great pictures and detailed instructions! 5* recommend.