Pumpkin, Napa Cabbage and pasta soup
This soup is something I made in late autumn 2016… When friend of us brought us 3 extra large pumpkins and said – I have more! Thank you, Aivars! Now I have few pumpkin recipes for my pumpkin haters to cook. Why am I saying haters? Let me explain… When Janis and I first started to live together I loved to use such things as onions, zucchini, paprika, pumpkin and mushrooms in my recipes… But Janis didn’t like them… He encourage me to continue cook as I used to… He could eat banana or don’t eat at all (those days he can survive few days without food…!!!!) But I wasn’t sure if I want to cook just for myself.. so I quit zucchini, paprika, pumpkin and mushrooms but onion stayed in my kitchen… Janis was a “pumpkin, zucchini etc hater”…
Now when we are having kids all the good stuff coming back on our table! And even Janis asked to cook something from pumpkin two years ago. “What’s the reason?” I asked. “Some say it’s healthy…” answered Janis. I made super weird combo soup… But he loved it! So this fall (year 2016) we ate lots and lots of pumpkin.. fresh, cooked and baked. We even made canned pumpkin puree for later.
Today I made THAT soup again. Recipe below. Weird combo! But all the family loves! Easy to make.
Pumpkin, Napa Cabbage and Pasta soup
- 1 onion chopped
- 2 garlic cloves minced
- 500 grams pumpkin cubed
- 500 grams napa cabbage sliced
- 80 grams soup pasta
- 1 1/5 - 2 litres vegetable broth
- salt (if needed)
- In a pot heat a tbsp of oil and cook onion and garlic. Add broth.
- Add pumpkin and napa cabbage. Cook until pumpkin is tender.
- Add pasta and cook until pasta is ready.
- Add thyme and salt to taste and simmer on low heat for few minutes.