Scarily simple Halloween pumpkin pasta soup
STEPS 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.
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
Optional: chili pepper
Large cooking pan
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.
STEP 3 - Add the pumpkin, parsley, and half a teaspoon of salt. Also add a dash of chili powder if you like.
- 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.
If you like your pumpkin, try this butternut squash ravioli recipe
Need pumpkin carving tips? This site is excellent!
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