Pumpkin Soup

Lizz C.

"This beautifully flavoured, golden-coloured soup would be perfect for an autumn dinner."
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  1. Chop the piece of pumpkin into 1-inch cubes.
  2. Heat the butter in a saucepan. Add the onion and cook over moderate heat until it softens, 6-8 minutes. Stir in the pumpkin pieces and cook for 2-3 minutes more.
  3. Add the stock or water and cook until the pumpkin is soft, about 15 minutes. Remove from the heat.
  4. Process the soup in a blender or food processor. Return it to the pan. Stir in the milk and nutmeg. Season with salt and pepper. Bring the soup back to a boil.
  5. Stir the broken spaghetti into the soup. Cook until the pasta is done. Stir in the Parmesan, sprinkle with nutmeg and serve at once.


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