Abobora Soup with Macaroni

Name: Abobora Soup with Macaroni
Yield: 6
Ingredients: 20 oz pumpkin chunks; 4 cups water (960 ml); 1/2 teaspoon salt; 5 cups milk (1.2 liters); 1 cup macaroni (110 g); 2 tablespoons grated Parmesan cheese

1
20 oz pumpkin chunks
2
4 cups water (960 ml)
3
1/2 teaspoon salt
4
5 cups milk (1.2 liters)
5
1 cup macaroni (110 g)
6
2 tablespoons grated Parmesan cheese

Ingredients

1
20 oz pumpkin chunks
2
4 cups water (960 ml)
3
1/2 teaspoon salt
4
5 cups milk (1.2 liters)
5
1 cup macaroni (110 g)
6
2 tablespoons grated Parmesan cheese

Directions

1
In a medium pot, combine the pumpkin, water, and salt and bring to a boil over high heat until tender (about 15 minutes)
2
Strain, transfer to a blender, and blend until smooth
3
Return to the pot, add milk, stir well, and simmer over medium heat for about 10 minutes
4
Add macaroni and cook until al dente (about 20 minutes)
5
Remove from heat, sprinkle with Parmesan cheese, and mix well
6
Transfer to a tureen and serve immediately
7
188 calories per serving