St. Francis Winery & Vineyards

CULINARY : Soup : Italian Pumpkin Soup

Italian Pumpkin Soup

Featured in Sonoma, A Food and Wine Lovers' Journey ~ by Jennifer Barry and Robert Holmes Here is a simple and light fall soup to start your Thanksgiving dinner. This soup has Italian roots because of the riso, pumpkin and porcini mushrooms and of course the parmesan being passed around the table. Enjoy with a light red wine from Sonoma or Chianti. Boun appittito!

1/2 cup extra virgin olive oil
1 red onion, peeled and diced
6 cloves garlic, peeled and minced
1 small sugar pumpkin, skinned and diced
1 Savoy cabbage, core and large ribs removed, chopped
1 ounce dried porcini mushroom, soaked in hot water for 1/2 hour, chopped
1 pound riso pasta
2 quarts chicken stock, preferably home made
salt and pepper to taste
Grated grana padona Parmesan cheese
Chopped Italian parsley for garnish


Heat olive oil in a heavy bottomed 8 quart pot. Add the onion and garlic and sauté a few minutes. Add the pumpkin, cabbage, mushrooms and pasta. Cook, stirring, a few minutes. Add the chicken stock and bring to a boil. Turn heat down to a simmer and cook until the pasta is tender about 9 minutes. Serve in soup bowls, Sprinkle parsley and serve with lots of grated parmesan cheese.


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