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Ingredients
- 750 g (1 lb 10 oz) pumpkin (winter squash)
- 2 all-purpose potatoes
- 1 tablespoon olive oil
- 30 g (1 oz) salted butter
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3 litres (105 fl oz/12 cups) chicken stock
- 125 g (4 1/2 oz) miniature pasta or risoni
- 1 tablespoon chopped parsley, for serving
Method
1. Peel the pumpkin and potatoes and chop into small cubes. Heat the oil and butter in a large saucepan. Add the onion and garlic and cook, stirring, for 5 minutes over low heat.
2. Add the pumpkin, potato and chicken stock. Increase the heat, cover and cook for 8 minutes, or until the vegetables are tender.
3. Add the pasta and cook, stirring occasionally, for 5 minutes or until the pasta is al dente. Serve immediately, sprinkled with the chopped parsley.
