Summer Pumpkin Soup

Recipe from: 10/13/2005 12:00:00 AM

Ingredients 12
Servings 4
Time 10

Ingredients

  • 200
    g
    farfalle (butterfly pasta)
  • 1500
    ml
    chicken stock
  • 750
    ml
    water
  • 500
    ml
    finely chopped pumpkin
  • 500
    ml
    baby marrow ribbons
  • 15
    ml
    chopped fresh parsley
  • 15
    ml
    chopped fresh basil
  • 3
    ml
    chopped fresh thyme
  • 2
    ml
    chopped fresh oregano
  • 15
    ml
    fresh lemon juice
  • 2
    ml
    freshly ground black pepper
  • 60
    g
    Parmesan cheese, grated
 

Method

10
 
Bring the stock and water to the boil in a large saucepan. Add the pasta and cook for about 8 minutes until the pasta is nearly soft.

Add the pumpkin, baby marrows, herbs, lemon juice and pepper. Reduce the heat and simmer for 4 minutes or until the pasta is done and the pumpkin is soft.

Scatter the cheese and basil on top.

 

Read more on: starch  |  soup
 

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