Simple Pumpkin Minestrone
6 servings
80 minutes
Minestrone is a hearty Italian soup that embodies the simplicity and richness of rustic cuisine. This pumpkin version combines the sweetness of butternut squash, earthy notes of carrots and sweet potatoes, along with the richness of tomatoes and aromatic herbs. Roasting the vegetables gives the soup a deep caramel flavor that is then softened by broth and a velvety texture achieved with a blender. Adding pasta makes it more filling, while grated Parmesan finishes the composition with savory notes. This minestrone is an ideal choice for autumn evenings when you want to warm up with something cozy and nourishing. It can be served as a standalone dish or complemented with crusty bread for perfect gastronomic pleasure.
1
Preheat the oven to 200 degrees (on a gas stove, point 6).
2
Clean and chop the onion, as well as celery, carrot, and zucchini. Peel the sweet potato and then cut it in half. Cut the pumpkin into wedges.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Zucchini: 1 piece
- Sweet potato: 1 piece
- Butternut Squash: 500 g
3
Place all the vegetables on a baking tray and drizzle with olive oil. Bake for about 1 hour or until all the vegetables are soft, then transfer to a large bowl.
- Olive oil: 30 ml
4
Add some boiling water, then blend with a blender to the desired consistency.
- Vegetable broth: 500 ml
5
Place the chopped vegetables in a pot, add broth, then season with salt and black pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Add the pasta, then stir in the soup, adding a little more water if the soup is too thick, as the pasta will absorb the water.
- Pasta stelline: 60 g
7
Put on the fire for 10-12 minutes or until the pasta is cooked.
- Pasta stelline: 60 g
8
Serve well grated Parmesan cheese.
- Parmesan cheese: to taste