I love all things with pumpkin. Except maybe soup. I visited some pumpkin soup recipes, still no. Pumpkin Mousse is like pie without the fuss of making a crust and waiting for a pie to bake and cool. Pumpkin is also very healthy with a host of nutrients. Never mind the brown sugar and whipped cream.
Pasta e Fagioli can be made vegetarian by simply by omitting the beef and using vegetable stock in place of chicken broth.
Cook the pasta in broth or vegetable stock for added flavor in the pasta. It will hold up better in the soup and won’t absorb as much of the of the liquid in the soup.
You’ve probably noticed that I added summer squash and zucchini to both the soup and the salad. Both vegetables add texture and nutrition to to salads and soups. Both offer vitamin C. Summer squash provides lutein, good for your eyes and zucchini is a good anti inflammatory. They have a host of other nutritional values as well. Read up on them; then include them wherever you can.
My least favorite way to prepare is in a casserole, they get muishie. (That’s worse than mushy.)
If you simply wash and add to the dish before baking, some of the texture will remain.
Buy the smallest and firmest for best texture.
There’s always pumpkin bread and zucchini bread. I have a friend who makes the best pumpkin bread I’ve ever tasted. I haven’t asked for the recipe.
I don’t need the recipe. My friend gives me a loaf of bread right out of the oven.