Scarily simple Halloween pumpkin pasta soupSTEPS 5 INGREDIENTS 7 TIME 70 MINS
Super nutritious and glowing orange in color, this winter warmer dish is a real treat. Quick note: Although this pumpkin pasta recipe is perfect for traditional Halloween-shaped veg, you can use butternut squash instead if you like. This will give your soup a slightly sweeter taste. Serves 2-3 Ingredients: (For a printable PDF shopping list click here, or right-click this link to save the list for later.) 400g/14oz pumpkin (excluding seeds & skin) 200g/7oz short pasta or broken spaghetti (I use fresh garganelli on this page) Handful of flat parsley leaves 30g/1oz grated parmesan 1 garlic clove (unpeeled) Extra virgin olive oil Salt Optional: chili pepper Equipment Cheese grater STEP 1 - Remove the pumpkin’s skin and seeds and chop into tiny cubes (as small as possible). - Remove, rinse and chop parsley leaves. - Grate parmesan. STEP 2 - Cover the base of your frying pan with oil and add the garlic clove. Fry on medium heat for 3-4 mins until clove turns golden. - Depending on how much you like garlic, remove or leave the clove.
- Cover with water and cook on a medium heat, stirring occasionally, until texture resembles that of a lumpy sauce. Allow roughly 40 mins. STEP 4 - Add your pasta and if your soup is already quite thick, another cup of hot water from the kettle. - Cook on same heat until the pasta is cooked (see its packet’s timings). STEP 5 - Finally, stir in the grated parmesan and serve immediately. Done!  If you like your pumpkin, try this butternut squash ravioli recipe Need pumpkin carving tips? This site is excellent! New! CommentsHave your say about this page! Just add a comment in the box below. |
STEP 3 - Add the pumpkin, parsley, and half a teaspoon of salt. Also add a dash of chili powder if you like.