Soup with pumpkin, mussels and pasta

soups 606 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

900 gr. fresh mussels 200 gr. ditalini paste 300 gr. butternut squash, peel and dice 1/2 tbsp. grated parmesan 1 tbsp. dry white wine 1/2 tbsp. olive oil 2 cloves of garlic, chop 1 onion, chop 1 fresh chili, chop Salt and freshly ground pepper

Go through the mussels and discard the opened and cracked ones. Then, scrape off any growths from the surface of the shells. Pull the barbs out of the base of the shells and remove. Rinse the sinks thoroughly with a stiff brush under cold running water. Heat 1/4 cup in a large saucepan over medium-high heat. olive oil. Add garlic, chili and fry, stirring occasionally, for a minute.
Add mussels, wine, salt and pepper, stir. Cover and bring to a boil, cook until mussels open, about 8 to 10 minutes. Cool slightly, then remove the garlic. Clean mussels from shells and discard unopened ones. Return the mussel meat back to the broth. In a separate large saucepan, heat 1/4 tbsp. olive oil at moderate-high temperature. Add onion, pumpkin, season with salt and pepper to taste, fry until golden brown, about 8 minutes. Stir in ditalini paste and pour in 3 tbsp. boiled water, bring to a boil and cook, stirring occasionally, until tender, about 12 minutes.

Soup with pumpkin, mussels and pasta

900 gr. fresh mussels 200 gr. ditalini paste 300 gr. butternut squash, peel and dice 1/2 tbsp. grated parmesan 1 tbsp. dry white wine 1/2 tbsp. olive oil 2 cloves of garlic, chop 1 onion, chop 1 fresh chili, chop Salt and freshly ground pepper

Go through the mussels and discard the opened and cracked ones. Then, scrape off any growths from the surface of the shells. Pull the barbs out of the base of the shells and remove. Rinse the sinks thoroughly with a stiff brush under cold running water. Heat 1/4 cup in a large saucepan over medium-high heat. olive oil. Add garlic, chili and fry, stirring occasionally, for a minute.
Add mussels, wine, salt and pepper, stir. Cover and bring to a boil, cook until mussels open, about 8 to 10 minutes. Cool slightly, then remove the garlic. Clean mussels from shells and discard unopened ones. Return the mussel meat back to the broth. In a separate large saucepan, heat 1/4 tbsp. olive oil at moderate-high temperature. Add onion, pumpkin, season with salt and pepper to taste, fry until golden brown, about 8 minutes. Stir in ditalini paste and pour in 3 tbsp. boiled water, bring to a boil and cook, stirring occasionally, until tender, about 12 minutes.