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Pumpkin velouté soup with stelle


Many different varieties of pumpkin can be found on the market, but the best are the Lagenaria, Marina di Chioggia, Gialla grossa, Lunga piena di Napoli, Cucuzzella d’Italia, to name the most common. They are used to cook many dishes, from gnocchi to pancakes. The pumpkin is rich in water and potassium and contains only 31 calories per 100 grams.


Brown the celery and the carrot in a pan with a little butter. Add almost all the pumpkin and cover with stock. Leave until well cooked, reduce to a pulp with a hand blender and season with salt, pepper and a few crushed amaretti biscuits. Half-cook the remaining pumpkin in a pan with a little stock. Cook the pasta in boiling, salted water and drain. Sauté the pasta in the pan with the mixed chopped aromatic herbs, poppy seeds and a spoonful of olive oil. Divide the cream into bowls and sprinkle with the pasta mixture. Sprinkle with thin slivers of mature Parmesan cheese and the pumpkin in little pieces.

Ingredients for 4 people
280 gr Stelle
4 dl vegetable stock
1 dl milk
60 gr butter
100 gr celery
100 gr carrots
400 cl pumpkin
2 cl amaretti biscuits (as needed)
poppy seeds
40 gr slivers of Parmesan cheese

Durum wheat semolina pasta

018 Stelle

018 Stelle018 Stelle confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g