Vegetable Soup with Pumpkin and Risoni

Name: Vegetable Soup with Pumpkin and Risoni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pcs onion; 1 cloves garlic clove; 2 pcs potato; 750 g pumpkin; 1 dl vegetable stock; 2 tbsp olive oil; 150 g risoni (orzo); 0.5 package fresh spinach; 2 tbsp fresh flat-leaf parsley, chopped

40 min

2 portions

soup vegan vegetarian

Plan this

Warming, filling, and ready in under 40 minutes. Swap the risoni for leftover cooked rice or barley if that's what you've got.

Instructions

1
Finely chop the onion and garlic, then dice the potatoes and pumpkin. Sauté the onion and garlic in a large pot over medium heat until soft and translucent. Add the pumpkin, potatoes, and vegetable stock, bring to a boil, then let it simmer for about 10 minutes — until the potatoes are tender.
2
Meanwhile, cook the risoni according to the package instructions.
3
Once the potatoes are done, stir in the cooked risoni and fresh spinach, then scatter the chopped parsley over the top and serve.