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Pumpkin pasta Soup

List of Ingredients




6 shallots, peeled and chopped
2 Tbsp. unsalted butter
3 cups chicken stock
1/2 cup acini pepe pasta (very small, resembles rice)
1 1/2 cups canned pumpkin
1/2 cup light cream
3 Tbsp. grated Parmesan cheese
1/3 cup chopped fresh dill
1/2 tsp. dry mustard
freshly ground pepper to taste
salt, if desired




Recipe





Sweat the shallots in the butter for a few minutes. Add the chicken stock, bring to a boil, and add the pasta. Continue to cook about 5 minutes.
Stir in the pumpkin, cream and grated Parmesan. Reduce the heat to a simmer, and add the dill, mustard, pepper, and salt if desired. Continue to cook over low heat
about 25 minutes. Serve hot.

Serves 6 to 8

Francis Anthony, "Cooking With Love"