A delicious dish full of flavour, this pumpkin pasta soup is a quick and tasty meal packed with healthy vegetables.
Serves: 2
Time: 30 mins
Ingredients:
- 250g pumpkin, peeled and chopped
- 1 small potato, peeled and chopped
- 125g pasta of your choice
- 330ml chicken stock
- 2 teaspoons olive oil
- baby spinach to serve
- black pepper to season
Method
Heat the oil in a large saucepan over medium heat.
Add the pumpkin and potato and stir for two to three minutes or until well coated.
Pour over the stock and increase the heat to high to bring the stock to the boil. Once the stock is boiling, cook, covered for 15 minutes or until the pumpkin and potato are tender.
Remove pot from the heat and blend the soup in batches until smooth. Place all soup back in the pot and return to medium high heat.
Add the pasta and simmer soup until pasta is tender, five minutes or more.
Serve the soup in bowls topped with spinach and cracked pepper.
Do you have a favourite winter soup? Is it pumpkin? Why not share your favourite flavour in the comments section below?
Also read: Red Lentil and Tomato Soup
