Creamy Milanese Pumpkin Soup with Ditaloni and Grana Padano

Minestra di Zucca alla Milanese
Category: First Course
Serves: 4

This rich and velvety Minestra di Zucca alla Milanese, or Milanese Pumpkin Soup, is a perfect comfort dish that brings the flavors of autumn to your table. With the creamy sweetness of pumpkin and the smoothness of whole milk, this soup is ideal as a starter or a cozy meal for a chilly day. The combination of ditaloni rigati pasta and a generous amount of Grana Padano DOP cheese creates a satisfying dish that’s sure to warm your soul. Let’s dive into the step-by-step process of crafting this delicious, traditional Milanese soup.

Ingredients

Instructions

1. Prepare the Pumpkin
   Start by cleaning the pumpkin. Cut it in half and remove the seeds and stringy fibers inside. Once that’s done, slice the pumpkin into wedges about 2-3mm thick. These thinner slices will cook more evenly and quickly, allowing the pumpkin to soften beautifully.

2. Cook the Pumpkin
   Place the pumpkin slices in a large pot and add the 125ml of water. Season with salt and pepper according to your taste. Cook the pumpkin over medium heat until it becomes tender and easily mashable, which should take about 20-25 minutes depending on the size of the pieces. The goal is to achieve a soft, almost melting texture, which will add a creamy consistency to the soup.

3. Blend the Pumpkin
   Once the pumpkin is cooked, transfer it to a blender or use an immersion blender directly in the pot. Blend until the pumpkin is reduced to a smooth, velvety puree. This step is key to achieving the silky texture that defines this Milanese soup.

4. Heat the Milk
   While the pumpkin is blending, take another pot and bring the 600ml of whole milk to a boil. Stir the milk occasionally to prevent it from scorching at the bottom of the pan. Once it reaches a gentle boil, lower the heat to a simmer.

5. Combine the Soup
   Gradually pour the blended pumpkin puree into the pot with the simmering milk, stirring to combine them into a silky soup base. The milk adds a rich creaminess, balancing the natural sweetness of the pumpkin. Let the mixture simmer for a few minutes to ensure everything is well incorporated and hot.

6. Cook the Pasta
   While your soup base is simmering, bring a separate pot of salted water to a boil. Add the ditaloni rigati pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving a small portion of the cooking water for later use.

7. Finish the Soup
   Add the cooked ditaloni rigati to the soup, mixing well to ensure the pasta is evenly coated with the pumpkin and milk mixture. If the soup feels too thick, you can add a splash of the reserved pasta water to reach your desired consistency. The pasta will absorb some of the soup’s flavors, making every spoonful deliciously satisfying.

8. Serve and Garnish
   Once the soup is perfectly mixed and heated through, it’s time to serve. Ladle the soup into bowls and top each serving with a generous sprinkling of grated Grana Padano DOP. The cheese adds an extra layer of richness and a savory finish that elevates the entire dish.

9. Enjoy Your Minestra di Zucca alla Milanese
   Your Minestra di Zucca alla Milanese is now ready to be enjoyed! This soup is best served hot, with its creamy, comforting texture and the delightful contrast of the tender pasta. It pairs beautifully with a slice of crusty bread and a glass of crisp white wine. Perfect for any meal occasion, it will surely become a family favorite!

Nutritional Information (Approximate per serving)

This Minestra di Zucca alla Milanese recipe brings the rich flavors of Milan right into your kitchen, offering a warm and satisfying meal that is both comforting and nutritious. With the creamy texture of pumpkin and the savory note of Grana Padano, this dish is bound to be a hit. Whether you’re serving it for a special occasion or a casual dinner, it’s sure to leave everyone asking for seconds!