Indulge in the delightful flavors of fall with our curated collection of pumpkin pastina recipes. These dishes offer a unique and comforting blend of savory and sweet flavors, perfect for cozy autumn gatherings or a quick and easy weeknight meal. From the classic pumpkin pastina soup to innovative baked and skillet variations, our recipes cater to diverse tastes and preferences. Each recipe is carefully crafted with fresh, seasonal ingredients, ensuring a vibrant and flavorful experience. Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful culinary adventure. So, gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the beauty of pumpkin and pastina.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PASTINA
Try this Italian-inspired hearty main dish with turkey, winter squash, thyme and pastina cooked in flavorful Progresso® chicken broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 7 g, TransFat 0 g
ROASTED BUTTERNUT SQUASH PASTINA SERVED IN A PUMPKIN
Provided by Michael Chiarello : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own for a good while.
- Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add the pastina. Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
- Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.
- Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
- You could also serve this in individual tureens using smaller pumpkins or acorn squash.
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well. Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
CHIARELLO'S PUMPKIN PASTINA
Make and share this Chiarello's Pumpkin Pastina recipe from Food.com.
Provided by Progresso Recipe St
Categories One Dish Meal
Time 30m
Yield 4 1 1/2 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 515.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 37.6, Sodium 222.4, Carbohydrate 70.6, Fiber 3.7, Sugar 4, Protein 26.8
PUMPKIN AND PASTINA SOUP
Provided by Jacques Pepin
Categories dinner, lunch, one pot, pastas, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place leek slices in a bowl and wash thoroughly in cool water. Lift slices from bowl and place in a large pot with butter and oil. Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.
- With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1 1/2 pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into 1/2-inch pieces. You should have 5 1/2 cups.
- Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil. Cover, reduce the heat and cook at a gentle boil for 30 minutes.
- Add pastina and cook for 10 minutes. Stir and serve immediately.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 7692 milligrams, Sugar 6 grams, TransFat 0 grams
PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
- Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
- Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
- Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN PASTINA
Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a rich chicken broth and seasoned with thyme make a delicious warming supper on a cool autumn evening.
Provided by Progresso
Categories Progresso®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 512 calories, Carbohydrate 70.1 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 3.3 g, Sodium 983.6 mg, Sugar 4 g
Tips:
- Use fresh pumpkin: Fresh pumpkin has a more vibrant flavor and texture than canned pumpkin. If you don't have fresh pumpkin, you can use frozen pumpkin puree.
- Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. You can roast the pumpkin in the oven or in a toaster oven.
- Use a high-quality pasta: Pastina is a small, star-shaped pasta that cooks quickly and is perfect for soups and stews. Look for a pasta made with high-quality ingredients.
- Add some greens: Greens such as spinach, kale, or arugula add a pop of color and nutrition to the soup. You can add the greens to the soup at the end of cooking or stir them in just before serving.
- Season the soup to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Pumpkin pastina is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and packed with nutrients. It is also a great way to use up leftover pumpkin. So next time you have some pumpkin on hand, give this soup a try. You won't be disappointed!
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