Winter soupe au pistou with pumpkin, leeks and cannellini

Ingredients

For 1 serving

• Pumpkin200 g
• Leek0.5
• Cooked cannellini beans120 g
• Durum wheat pasta40 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – February

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1.5 cm. Trim the root and toughest green part off the leek, rinse between the layers and slice into rounds; drain the cannellini beans.
2. Heat half the oil in a saucepan over a medium heat and cook the leek for 4 minutes, until soft; add the pumpkin, pour in enough hot water to cover generously and salt. Bring to the boil and cook over a medium heat for 15 minutes, until the pumpkin is tender.
3. Add the beans and pasta and cook for another 10 minutes, stirring now and then, until the pasta is al dente; if the soup gets too thick, add hot water.
4. Meanwhile make the pistou: pound the basil with the garlic and a pinch of salt in a mortar (or blend), then add the grated Parmigiano and the remaining oil until you have a green paste.
5. Turn off the heat and only now stir the pistou into the soup: direct heat darkens it and dulls its fragrance.