Creamy Pumpkin and Pasta Soup
La Cucina Italiana, February 2007
1 hour — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsBring 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. |
- Login to post comments
Recent comments
12 years 21 weeks ago
12 years 25 weeks ago
12 years 25 weeks ago
12 years 32 weeks ago
12 years 32 weeks ago
12 years 32 weeks ago
12 years 32 weeks ago
12 years 33 weeks ago
12 years 33 weeks ago
12 years 36 weeks ago