Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 125grams dry macaroni
- 480grams pumpkin cubes
- 1 small brown onion, quartered
- 5milliliter extra virgin olive oil cooking spray
- 4 cloves garlic
- 3 cups milk
- 40grams parmesan, roughly chopped
- 1/4 bunch parsley, finely chopped
Description
Made for a flask, this nutritionally approved, warming pumpkin pasta soup makes a delicious lunchtime meal when you're on the go. Perfect for the kids on sport days.
Instruction tip
Serving tip:Fill your food flask with boiling water and set aside for 10 minutes. Drain water and dry well before filling. This will keep food warmer for longer.
Method
Step 1 of 3
Bring a large saucepan of water to the boil over high heat. Add macaroni and cook according to package instructions. Drain and set aside.
Step 2 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on tray. Lightly spray with oil. Wrap garlic in foil and place on same tray. Bake for 35 minutes or until pumpkin and onion are golden-brown on edges.
Step 3 of 3
Place milk in a large saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Remove pan from heat. Add pumpkin, onion, garlic and parmesan. Using a stick blender, blend until smooth. Stir in macaroni. Season with pepper and sprinkle with parsley. Serve.
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