Pumpkin Soup with Fideos Recipe

Name: Pumpkin Soup with Fideos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 Spanish onion, halved lengthwise and thinly sliced crosswise; 1 celery rib, thinly sliced; 4 garlic cloves, thinly sliced; 1 tablespoon minced fresh ginger; Kosher salt; 1 1/4 pounds pumpkin or butternut squashpeeled, seeded and cut into 1/2-inch dice; 2 tablespoons tomato paste; 1 tablespoon Urfa or Aleppo pepper (see Note); One 1-inch cinnamon stick; Pinch of ground cloves; 8 cups vegetable stock or low-sodium broth; 4 ounces fideos or capellini, broken into 1-inch pieces; 1/2 cup chopped cilantro

Servings: persons

1/4 cup extra-virgin olive oil
1 Spanish onion, halved lengthwise and thinly sliced crosswise
1 celery rib, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon minced fresh ginger
Kosher salt
1 1/4 pounds pumpkin or butternut squashpeeled, seeded and cut into 1/2-inch dice
2 tablespoons tomato paste
1 tablespoon Urfa or Aleppo pepper (see Note)
One 1-inch cinnamon stick
Pinch of ground cloves
8 cups vegetable stock or low-sodium broth
4 ounces fideos or capellini, broken into 1-inch pieces
1/2 cup chopped cilantro

1
In a large saucepan, heat the olive oil.
2
Add the onion, celery, garlic, ginger and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and well browned, about 15 minutes.
3
Add the pumpkin, tomato paste, Urfa pepper, cinnamon stick and cloves and cook, stirring, until the pumpkin just starts to soften, about 7 minutes.
4
Add the vegetable stock and bring to a boil.
5
Cover and simmer over moderately low heat for about 40 minutes, stirring occasionally.
6
Discard the cinnamon stick.
7
Meanwhile, preheat the oven to 325.
8
Spread the fideos on a rimmed baking sheet and bake for about 10 minutes, until well browned and nutty-smelling.
9
Add the toasted fideos to the soup and cook over moderate heat until the noodles are al dente, 7 to 10 minutes.
10
Stir in the cilantro and season with salt.
11
Ladle the soup into bowls and serve.

1353

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 Spanish onion, halved lengthwise and thinly sliced crosswise, 1 celery rib, thinly sliced, 4 garlic cloves, thinly sliced, and more.

Yes, Pumpkin Soup with Fideos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Soup with Fideos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions