400 g of pumpkin cut into 2 cm cubes
1 large onion (150 g), cut into rings
2 tablespoons of butter
3 1/2 cups of water (840 ml)
2 cups of milk (480 ml)
1 cup of alphabet pasta (120 g)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
For the sauce
1/4 cup of chopped fresh parsley (20 g)
1/4 cup of olive oil (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
400 g of pumpkin cut into 2 cm cubes
1 large onion (150 g), cut into rings
2 tablespoons of butter
3 1/2 cups of water (840 ml)
2 cups of milk (480 ml)
1 cup of alphabet pasta (120 g)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
For the sauce
1/4 cup of chopped fresh parsley (20 g)
1/4 cup of olive oil (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
In a medium pot, combine the pumpkin, onion, and butter and cook over medium heat, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Add 2 cups of water (480 ml), cover the pot, and cook, stirring occasionally, until the pumpkin is soft (about 15 minutes)
Transfer to a blender and blend until smooth
Return to the pot, add the milk, remaining water, pasta, salt, and pepper, and cook over high heat, stirring occasionally, until the pasta is tender (about 20 minutes). Reserve
Prepare the sauce: in a small pan, cook the parsley in olive oil (about 2 minutes) over high heat
Remove from heat, add the Parmesan cheese, and stir well
Blend in a blender until smooth
Pour into a serving bowl
Transfer the reserved soup to a serving bowl and serve with the sauce
447 calories per serving
