This soup is
everything a rich, velvety soup should be, and it also features the
unusual taste of pumpkin. If you've never tasted pumpkin this way,
you'll be pleasantly surprised.
6 shallots, peeled and chopped
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon unsalted butter
3 cups chicken broth
cup acini di pepe pasta (very small, resembles rice)
cups canned pumpkin
cup light cream
3 tablespoons grated Parmesan cheese
1/3 cup chopped fresh dill
teaspoon dry mustard
Freshly ground black pepper, to taste
Salt to taste (optional)
6 to 8
In a large saucepan, cook the shallots in the Colavita Extra Virgin
Olive Oil and butter until soft. Add the broth, bring to a boil, and
add the pasta. Continue to cook about 5 minutes.
Stir in the pumpkin, cream, and grated Parmesan cheese. Reduce the
heat to a simmer, and add the dill, mustard, pepper, and salt.
Continue to cook over low heat for about 25 minutes. Serve hot.