Salads and soups
Salads and soups
Pumpkin Soup with Cappelletti and Cheese
Preparation time:
Serves: 7 portions
A light and flavorful recipe to vary your menu! If you want to learn how to make pumpkin soup, this version will win you over.
Our creamy pumpkin soup recipe is prepared with Japanese pumpkin and gets a special touch with meat-filled cappelletti and cream cheese. The result is an irresistible dish that’s ready in just 25 minutes.
Ingredients
- 1 tablespoon of oil
- 1 small chopped onion
- 1 clove of crushed garlic
- 2 sprigs of rosemary
- 2 bay leaves
- ½ teaspoon of salt
- ½ teaspoon of AJI-NO-MOTO®
- 1 piece of Japanese pumpkin, peeled and cubed (400 g)
- 1.2 liters of water
- 1 package of meat-filled cappelletti pasta (400 g)
- 1 small package of light cream cheese (150 g)
Modo de preparo
- In a large saucepan, heat the oil over high heat. Add the onion and garlic, and sauté for 3 minutes, or until the onion is golden brown. Add the rosemary, bay leaf, salt, AJI-NO-MOTO®, pumpkin, and water, and cook over medium heat, covered, for 10 minutes, or until the pumpkin begins to soften.
- Add the pasta and cook for another 8 minutes, covered, or until the pasta is cooked. Remove from heat, add the cream cheese, mix, and serve immediately.
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