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Pumpkin, what a passion!

Pumpkin what a passion! Minestrone with pumpkin

 How I like pumpkin!
It is good as a base for gnocchi, as a filling for tortelli, with risotto and in a thousand other ways.
This time I wanted to prepare it with minestrone and even in this version at the table it is always a success.

It is certainly not a complicated thing to do, especially if the broth (vegetable or meat) is already in my magic freezer, as well as the vegetables for the minestrone; that alas, this time, they were the ones in the super bag which, although excellent and also organic, are not the ones I prepare and freeze ... but last week I ran out of stock and I didn't have the opportunity to buy up new vegetables, clean and prepare them for the freezer.

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I sliced ​​my pumpkin and then I made it into small cubes, then I put it in a pot with an onion, even in cubes and a nice touch of butter; a condiment that is great this season, as well as going very well with pumpkin.

I let it soften for about ten minutes over medium-low heat in the covered pot and then I added the vegetables, I browned them a little to mix the flavors and then, added the hot broth, I continued as I always do for the minestrone.

Aside I had prepared some sedanini which, just drained and cooled, I dressed with EVO oil (they were also used for the pasta salad for lunch the next day).
Two nice spoonfuls of sedanini in each bowl, two ladles of hot minestrone and dinner is on the table!

ADVICES AND NOTES:

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  • Aside, for those who can't get enough, a pepper mill and a cruet of extra virgin olive oil on the table!

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