Pasta Soup with Pumpkin, Potatoes and Peas

Method

1. Peel and dice the pumpkin into small cubes (about 1 cm).
2. Peel and dice the potatoes into cubes roughly the same size as the pumpkin, a little smaller.
3. Finely chop the shallot.
4. Finely chop the fresh rosemary leaves.
5. Crush the garlic clove (keep it whole).
6. Heat a drizzle of extra virgin olive oil in a large pot. Add the pancetta (or diced celery for a vegetarian version), the whole garlic clove, and the chopped rosemary. Sauté until the pancetta is rendered and golden.
7. Add the chopped shallot and continue sautéing until translucent.
8. Add the diced pumpkin and potatoes. Season with salt and black pepper. Stir well, then cover and cook over low heat for about 10 minutes, stirring occasionally.
9. Pour in cold water (about 1.5 litres) to cover the vegetables completely. Add the frozen peas and the tomato paste. Stir gently, cover, and bring to a boil.
10. Once boiling, add more salt to taste, then cook for 4–5 minutes.
11. Check that the pumpkin and potatoes are tender but not falling apart. Add the pasta (ditalini rigati), stir gently, and cook for 2 minutes less than the package instructions, stirring occasionally to prevent sticking.
12. Remove from heat and let the soup rest for 2 minutes before serving.
13. Serve hot, drizzling each bowl with a little extra virgin olive oil.