A typical dish of the Lombard tradition is Milanese pumpkin soup with pasta.
Like many typical dishes, this recipe has peasant origins. Few simple ingredients for a dish that satisfies the tastebuds of all ages.
600 g pumpkin
600 ml whole milk
125 ml water
200 g ditali rigati pasta
100 g Parmesan (grated)
salt to taste
Cut the pumpkin into thin slices. Put in a pot, add the water and salt to taste.
Cover with a lid and let the pumpkin simmer for a few minutes, until cooked.
Reduce the veg to a homogeneous cream with a hand blender.
Bring the milk to the boil in a saucepan.
Add the milk to the pumpkin cream and mix until smooth.
Add the pasta and cook, stirring often so that it does not stick to the bottom of the pan.
When the pasta is cooked, add most of the grated cheese (reserve some to decorate the finished dishes) and mix thoroughly. Serve piping hot.