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This beautifully flavored, golden-color
soup would be perfect for an autumn dinner.
Ingredients
Method
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Chop the piece of pumpkin in
cubes.
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Heat the butter in a pan, add the
onion and cook 8 minutes over moderate heat until it soften.
Stir in the pumpkin pieces and cook for 3 minutes more.
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Add the stock and cook for 20
minutes until the pumpkin is soft. Remove from the heat.
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Process the soup in a blender,
then return it to the pan. Stir in milk and nutmeg, season with
pepper and salt. Bring the soup to boil.
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Stir on the spaghetti into the
soup. Cook until the pasta is done. Stir in the Parmesan cheese
and sprinkle with nutmeg and serve at once. Serves 5.
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