Creamy Pumpkin and Pasta Soup

Average: 4 (1 vote)
1 hour 6 Servings Print RecipeEmail Recipe


1 1⁄2poundpumpkin (or winter squash - peeled, seeded and cubed)
5ouncespaghetti (broken into 2-inch pieces)
  parmigiano-reggiano (grated)


Bring a large pot of water to a boil. Add salt and the pumpkin or squash and cook until tender. Drain and transfer 1/2 of the pumpkin to a food processor and puree. Transfer the pumpkin puree and remaining pumpkin pieces to a heavy-bottomed pot. Add milk, stir well and bring to a boil. Add salt and the spaghetti and cook until al dente. Remove the pot from the heat. Stir in the butter and Parmigiano and serve immediately.

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