Pumpkin Cream Soup Cheese Pasta: Chewy Noodles Wrapped in Creamy Comfort

Steps

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1. 1
   Cut the kabocha pumpkin into small chunks and set aside.
   ▶ ≈1:54
2. 2
   In a pot, melt the butter with a little oil, then sauté the pumpkin chunks, shimeji mushrooms, and sliced sausage.
   ▶ ≈3:24
3. 3
   Pour in the chicken stock and simmer until the pumpkin softens.
   ▶ ≈3:58
4. 4
   Blend the softened pumpkin with the broth into a smooth soup, then return it to the pot.
   ▶ ≈4:07
5. 5
   Stir in the heavy cream and pizza cheese, mixing until melted and combined into a thick pumpkin cheese sauce.
   ▶ ≈4:35
6. 6
   In a separate pot of boiling water, cook the wide pasta noodles until al dente, then drain.
7. 7
   Toss the cooked noodles into the pumpkin cheese sauce, coating them thoroughly.
   ▶ ≈4:59
8. 8
   Plate the pasta, garnish with parsley, and serve.
   ▶ ≈5:13