"As Autumn rolls into Winter, so does our obsession with comforting and cozy meals. Out with the chilled crisp salad and in with the soups, stews and casseroles. They may get a little thicker, heavier, larger, hotter and more robust which is not only a natural transformation, it’s one of pure necessity and a survival mechanism. But just because our food types change, doesn’t mean we are replacing the healthy with the unhealthy. Here is a delicious, easy and healthy Autumn into Winter soup that will keep you cozy and comforted whilst also supplying your body with the much needed nutrition and energy it needs."
Cozy Italian Pumpkin & Kale Wheel Soup
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespook olive oil
- 1/2 sliced leek
- 3 cloves of garlic
- 400 millileters tin of cherry tomatoes (Pasta Garofalo)
- 1/4 diced pumpkin
- 2 1/2 cups vegetable stock
- 2 cups torn kale
- 150 grams Route Pasta wheel (Pasta Garofalo)
- to serve parsley, mozzarella, baby beetroot leaves
Method
Step 1
In a large pot, boil water to 3/4 the way up and add a generous pinch of salt. Once at a rolling boil, add the Route N.31 from Pasta Garofalo and cook for 5 minuets under the instruction time on the back of the packet. Drain and set aside.
Step 2
On a baking tray lined with parchment paper, place the diced pumpkin and drizzle with Pasta Garofalo olive oil. Mix with a spoon to coat and bake at 200℃ for 10-15 minuets or until the pumpkin is soft.
Step 3
Using the same pot as the pasta or a cast iron pot, add Pasta Garofalo olive oil, wait 1 minute to heat a little then add the leeks and garlic. Cook for 1-2 minutes then add the veggie stock, cherry tomato tin and a pinch of salt and pepper. Cook for 10 minutes or until the soup has slightly reduced. Add the kale, pumpkin and cooked pasta, mix well and serve into bowls. Top with torn mozzarella, chopped parsley and small beetroot leaves for colour.