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Pumpkin soup with sautéed pasta: a recipe for autumn meals

A delicate pumpkin soup with sautéed pasta makes for a great warming dish for autumn suppers. The sweet taste of pumpkin is laced with the intense flavor of anchovies to create a blend of tastes that you just have to try!

Autumn evenings offer the perfect setting for hot pumpkin soup together with sautéed pasta.

The pumpkin is an autumn vegetable that bestows a delicate sweetness on any recipe. Not only is it rich in fiber, minerals and vitamins, it also has a low calorie count. This soup makes an ideal way to warm up autumnal evenings. We propose this pumpkin soup with sautéed pasta both as a light and nutritious first course and as a single-dish meal.

Let’s get going with the recipe!

 

 

Recipe for pumpkin soup with sautéed pasta

Ingredients

  • 320 gr of onion
  • 320 gr of pumpkin pulp
  • 280 gr of leeks
  • 240 gr of short pasta
  • anchovy fillets, 2 pieces
  • parsley
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

 

Preparation:

Lightly fry the sliced onion with the diced pumpkin for 3 or 4 minutes, then add 200 ml of water, partially cover, and cook for roughly 40 minutes. Whisk the mixture well, then salt and pepper it. Cut the leeks into half circles and stir fry in 2 tablespoons of olive oil for 3 to 4 minutes in a large pan, then mix in some parsley with half a garlic clove and the anchovies broken into small bits. Leave to settle for 2 to 3 minutes. Add the pasta to salted boiling water, then drain it when it’s still al dente and stir fry in the pan with the leeks. Serve the pasta stirred into the pumpkin soup.

And… Buon appetito!

 

 

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