Name: Velvety Pumpkin Soup with Milk
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 800 g Pumpkin; 800 ml Milk; 150 g Short pasta; 1 tsp Granular broth; 50 g Grated Parmesan; 2 tbsp Extra virgin olive oil; 500 ml Water

Description

This creamy pumpkin soup with milk is a wonderful dish for colder days. I especially like to make it in the fall when the pumpkin is fresh from the market. The sweetness of the pumpkin harmonizes perfectly with the mild milk and the savory Parmesan. A quick and easy recipe that tastes good to both children and adults. If you like, you can add a touch of nutmeg. The soup is vegetarian and can be prepared well in advance. A real feel-good classic!

Ingredients (7 ingredients)

800 g Pumpkin

800 ml Milk

150 g Short pasta

1 tsp Granular broth

50 g Grated Parmesan

2 tbsp Extra virgin olive oil

500 ml Water

Preparation (8 steps)

Prepare pumpkin

Peel, deseed and dice the pumpkin into approx. 2 cm cubes. Place the cubes in the mixing bowl.

Cook pumpkin

Thermomix® Setting

15 min/212°F/Speed 1 100

Add 500 ml water and half a teaspoon of broth to the mixing bowl with the pumpkin cubes. Cook for 15 min./100°C/speed 1.

900

Prepare milk

Add 800 ml milk and half a teaspoon of broth to the mixing bowl.

Heat milk

Thermomix® Setting

5 min/194°F/Speed 1 90

Heat the milk for 5 min./90°C/speed 1.

300

Puree pumpkin

Thermomix® Setting

30 sec/Speed 8

Puree the cooked pumpkin for 30 sec./speed 8.

Mix pumpkin puree and milk

Thermomix® Setting

2 min/194°F/Speed 1 90

Add the pumpkin puree to the hot milk in the mixing bowl and mix for 2 min./90°C/speed 1.

120

Cook pasta

Thermomix® Setting

8-10 min/212°F/Linkslauf Speed 1 100 Reverse

Add 150 g pasta to the mixing bowl and cook according to package directions (approx. 8-10 min.)/100°C/Linkslauf speed 1. The cooking time of the pasta may vary depending on the type.

600

Serve

Fill the soup into bowls, serve with grated Parmesan and a drizzle of extra virgin olive oil.

Finished cooking? Great! 🎉

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About this recipe

The velvety pumpkin soup with milk is a dish that takes me back in time, to autumn Sundays spent with the family. My grandmother, originally from Veneto, always prepared it with freshly picked pumpkin from the garden, a real ritual that marked the beginning of the cold season. Her version was a bit different, more rustic, but the sweet and enveloping aroma of cooked pumpkin remains etched in my memory. This recipe, adapted for the Thermomix®, is a tribute to that memory, a way to bring a bit of warmth and tradition to my table. The pumpkin, the undisputed star of this velvety soup, provides a natural sweetness and a creamy texture that goes perfectly with the delicacy of the milk. I prefer to use Delica or Mantovana pumpkin for their intense flavor and firm flesh. The milk, whole for greater creaminess, softens the taste of the pumpkin and helps create a velvety and enveloping texture. The granular broth, just a pinch, enhances the flavors without overpowering them. The short pasta, such as ditalini or tubettini, adds a touch of consistency and makes the velvety soup a complete and unique dish. The grated Parmesan, finally, gives flavor and an unmistakable aroma, while the extra virgin olive oil, poured raw, completes the dish with a fruity note and a touch of elegance. For optimal preparation with the Thermomix®, it is essential to cut the pumpkin into cubes of similar size, in order to ensure even cooking. During the cooking phase of the pumpkin, it is important to check that the water level is sufficient; if necessary, add a little to prevent the pumpkin from sticking to the bottom of the bowl. When adding the milk, it is advisable to use a temperature that is not too high (90°C) to avoid a film forming on the surface. As for cooking the pasta, it is essential to respect the times indicated on the package, bearing in mind that the temperature of the Thermomix® could slightly influence the cooking. The Linkslauf (left rotation) is essential to prevent the pasta from breaking during cooking. This velvety soup is naturally vegetarian, but it can be easily adapted for vegans by replacing cow's milk with soy, almond or oat milk, and omitting the grated Parmesan. For an extra touch of flavor, you can add a pinch of nutmeg, powdered ginger or curry during cooking. Another interesting variant is the addition of a few finely chopped fresh sage leaves. The velvety pumpkin soup with milk is perfect served hot, garnished with a drizzle of extra virgin olive oil, a sprinkling of grated Parmesan and a few toasted bread croutons. It can be accompanied with a side of grilled vegetables or a simple mixed salad. The velvety pumpkin soup with milk can be stored in the refrigerator for a maximum of 2-3 days, in an airtight container. It can also be frozen, but it is advisable to do so before adding the pasta, to prevent it from overcooking during thawing. To prepare it in advance, you can cook the pumpkin and blend it, keeping the puree in the refrigerator until ready to use. In this way, the preparation of the velvety soup will be even quicker and easier.

Velvety Pumpkin Soup with Milk

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Description

Ingredients (7 ingredients)

Preparation (8 steps)

Prepare pumpkin

Cook pumpkin

Prepare milk

Heat milk

Puree pumpkin

Mix pumpkin puree and milk

Cook pasta

Serve

Finished cooking? Great! 🎉

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