Pasta and Pumpkin soup

Zuppa di Pasta e Zucca

The season of the pumpkin has arrived. Today, here in Rome is raining a lot! What could be better than a soupy dish of Pasta with Pumpkin in a rainy day of Autumn like this?

Preparation time: about 15 minutes

Cooking time: about 45 minutes

Serves 3-4

Ingredients:

9 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
5 cherry tomatoes, finely chopped
1 lb. (450g) chopped pumpkin
About 1 ½ tsp. salt
2 cups water
½ lb. (approximately 250 grams) lumachine pasta
Black pepper to taste
2 tbsp. fresh minced parsley

Method:

1.        Heat the oil in a large pot. Add the onion and sauté until light brown. Add the tomatoes, cover and cook for about 10-15 minutes on low heat.
2.        Then add the pumpkin, salt and water. Cover and let cook for about 20-25 minutes or until the pumpkin is tender.
3.        When the pumpkin is tender, add the pasta to the pot and more water if necessary; the simmering liquid must be just enough to cover the pasta, so make sure you don’t add too much water. Cook over medium low heat and stir constantly until the pasta is al dente.
4.        At this point, taste the soup and add more salt if needed. Top each serving of pasta with a sprinkle of black pepper and parsley.

Notes:

·         You can use other kinds of Italian short pasta like tubetti, conchigliette or ruote in place of the lumachine.