Crumbly Noodle Soup with Pumpkin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 6 mins |
| Total Time | 16 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g Hokkaido pumpkin (se), prepared
- 70 g soup noodles
- 1 small onion (s)
- 1 tablespoon olive oil
- 300 ml water
- 5 threads saffron
- a bit salt
- Chilli flakes
- some freshly chopped parsley for sprinkling
Print Recipe
Pin Recipe Instructions
- For this soup, I removed the shell of the Hokkaido with the peeler and cut it into smaller cubes. Peel onion and chop finely.
- Heat the olive oil in a saucepan and braise the onion in it. Add the water and saffron threads as well as a little salt and bring to the boil. Then add the noodles and pumpkin. I had soup noodles that only took 5 minutes to cook. If the soup noodles take longer to cook, please add the pumpkin later, because it should be soft at the end, but still have its cube shape.
- Season to taste with salt and chilli flakes and serve sprinkled with the parsley.
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