Quadretti with pumpkin

  • Difficulté


  • 150 g0SX0172
  • 3 tbsp grated Parmesan cheese
  • 200 g potatoes
  • 1 small onion
  • 400 g pumpkin
  • 1½ l vegetable broth
  • salt and pepper
Quadretti n° 172


Remove the rind and deseed the pumpkin and chop it up coarsely. Peel the potatoes, rinse them well and dice them.Peel and finely slice the onion then, once rinsed and dried, chop the parsley. Heat a dash of oil in a saucepan with the onion and fry until soft but not golden, then add the potato cubes; brown them, stirring from time to time with a wooden spoon.Then add the diced pumpkin and the warm vegetable broth; simmer for about 20 minutes, mixing with a wooden spoon.Then add the pasta and cook it for 12 minutes.Five minutes before it is cooked, mash a few chunks of potato and pumpkin with the potato masher, sieving them directly into the same pan.Add a bit of salt and pepper. When it is cooked, sprinkle the soup with parsley, pour it into the soup tureen, serve it immediately, nice and warm with some grated parmesan on the side.