1 lb pumpkin or winter squash
2 potatoes
1 T good EVOO*
1 T butter
1 medium onion, chopped fine
2 garlic cloves, minced
12 c chicken stock
4 oz De Cecco Riso Pasta*
Sea salt & fresh ground black pepper*
1 T flat leaf parsley, chopped
* Available at ATI
Peel the pumpkin and potatoes and chop into small cubes of the same size. Heat the oil and butter in a large sauce pan, add the onion and garlic and cook until tender. Add the pumpkin, potato and chicken stock. Increase the heat, cover, and cook for 8 minutes or until all of the vegetables are tender. Add the pasta, stir occasionally until the pasta is al dente, about 5 minutes. Season with sea salt and fresh ground pepper.
Serve in warm bowls and garnish with chopped parsley. Goes great with a nice piece of rustic bread.
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