Cream of Pumpkin Soup

Name: Cream of Pumpkin Soup
Yield: 6
Ingredients: 600 g of ripe pumpkin, peeled and seeded, cut into chunks; 1/2 teaspoon of salt; 1.2 liters of skimmed milk; 1 cup of type 'pappardelle' macaroni (110g); 2 tablespoons of grated Parmesan cheese

1
600 g of ripe pumpkin, peeled and seeded, cut into chunks
2
1/2 teaspoon of salt
3
1.2 liters of skimmed milk
4
1 cup of type 'pappardelle' macaroni (110g)
5
2 tablespoons of grated Parmesan cheese

Ingredients

1
600 g of ripe pumpkin, peeled and seeded, cut into chunks
2
1/2 teaspoon of salt
3
1.2 liters of skimmed milk
4
1 cup of type 'pappardelle' macaroni (110g)
5
2 tablespoons of grated Parmesan cheese

Directions

1
In a medium pot, cover the pumpkin with water and add salt
2
Bring to a boil and cook until tender (about 15 minutes)
3
Drain and puree in a blender to obtain a cream
4
Return the mixture to the same pot, add milk, stir well, and simmer over medium heat for about 10 minutes
5
Add macaroni and cook until al dente
6
Remove from heat, sprinkle with Parmesan cheese
7
Mix well, transfer to a soup bowl, and serve immediately
8
188 calories per serving.