Look in the bowl–is it a soup? A pasta? A risotto? Well…yes. It’s pumpkin pastina, a sorta-porridge that’s the Italian equivalent of chicken noodle soup–in other words, it’s comfort food; it’s sick food. Kid food, really.
Here, though, we’ve given it a grown-up gloss, bringing it back towards being a creamy risotto but keeping kid-friendly thanks to the infusion of pumpkin and goodly amount of cheese and butter; toasted breadcrumbs and ground cashews add texture. Think of it as a next-level mac and cheese: sweet and rich in ways your child will implicitly understand; nuanced and Italian-esque enough for you to feel like you’re not eating baby food (even though a baby could eat this!).
Ingredients Overview
Pumpkin pastina sits somewhere between a risotto, a porridge, and the coziest bowl of mac and cheese. The base is pastina—small, star- or bead-shaped pasta that cooks quickly and releases starch as it simmers, giving you a naturally creamy texture that doesn’t rely on excess dairy. Pumpkin puree enriches the broth with sweetness and body, while onions, garlic, and thyme keep things savory. Butter, egg, and parmesan add the final gloss and silkiness. The optional topping—a mix of toasted breadcrumbs and chopped cashews—adds contrast and crunch to an otherwise soft, toddler-friendly bowl.
Steps Summary
- Blend the broth, pumpkin, milk, garlic, thyme, and maple syrup until smooth.
- Sauté the diced onion until soft and translucent.
- Pour in the pumpkin broth mixture, bring to a boil, add pastina, and simmer until thickened.
- Stir in butter, then incorporate the beaten egg and parmesan until creamy and cohesive.
- Prepare the breadcrumb topping with cashews, toasting until deep golden.
- Serve immediately with toppings and mix-ins.
FAQ
Can I skip the egg?
You can, but the egg helps thicken and emulsify the sauce, giving the bowl that custardy, luxuriously creamy finish. Without it, the pastina will be looser.
Can I use another type of pasta?
Yes—ditalini, orzo, or any very small pasta shape will work. Cooking time may vary slightly.
Does the pumpkin flavor come through strongly?
Not at all. It’s subtle, warm, and slightly sweet, functioning as both flavor and texture. Kids rarely recognize it as pumpkin.
How can I make this even more toddler-friendly?
Use low-sodium broth, keep the pepper minimal, and stir in the toasted breadcrumb topping only for adults if texture is a concern.
How do I reheat leftovers?
Like risotto, this thickens as it sits. Reheat gently with a splash of broth or milk until loosened to your preferred consistency.
Recipe Links
What to Serve With Pumpkin Pastina Risotto
- The Perfect Salmon Dinner — a mild, tender salmon option that balances the creamy richness of the pastina.
- Spiced Chicken Kabobs for Infants and Toddlers — soft, flavorful chicken pieces that pair naturally with warm, cozy pasta dishes.
- How to Make the Best Broccoli for Kids — a bright, simple vegetable side that cuts through the richness beautifully.
More Toddler-Friendly Recipes Like This
- Broccoli and Cheddar Pastina — your classic, soothing pastina; similar comfort food DNA with a different flavor profile.
- Pumpkin Ricotta Toast — a creative, savory-sweet use of pumpkin that highlights the same ingredient in a totally new way.
- Pumpkin Maple Bread Pudding — another cozy pumpkin dish that takes the flavor in a completely different (sweet) direction.
Creamy Pumpkin Pastina for Kids (Risotto-Style)
Description
This pumpkin pastina risotto blends silky pumpkin, buttery pastina, and parmesan into an ultra-creamy, cozy bowl of comfort food for kids and adults alike. Finished with crunchy toasted breadcrumb–cashew topping, it’s a warm, nourishing dish that tastes like elevated mac and cheese.
Ingredients
Instructions
Prep, Cook, and Assemble
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Add the broth, pumpkin, milk, garlic, and a small glug of maple syrup to your blender jar; blend until smooth.
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Dice the onion into small pieces. In a medium-sized pot, heat a small pool of oil on Medium; once hot, cook the onions until soft and translucent–roughly two to three minutes. Add in the thyme and stir.
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Pour pumpkin-broth mixture into pot and increase heat to Medium High. Bring mixture to a boil and add in pasta; reduce heat to Medium Low–liquid should lightly bubble but not roil. Cook, stirring frequently, until the liquid is reduced to the level of the pasta, about 5-6 minutes. Turn heat off.
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Add in the butter; stir until blended. Beat the egg until smooth; stir it into the post until fully mixed. Grate or spread the parmesan all over the contents of the pot; again, stir until fully mixed. Add two or three pinches of black pepper to start.
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If making the breadcrumb topping, first finely chop the cashews until small fragments and bits. In a small pan, add enough olive oil to lightly coat the bottom, then stir in the nuts and breadcrumbs; heat pan on Medium. Cook until mixture turns deep brown and crunchy, roughly 3-4 minutes. Remove from heat.
Serve
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The swirling might be the best part: top your kid’s bowl with the breadcrumbs, some more cheese, a squeeze of lemon, and a bit more black pepper if he/she can take it; let them go to work mixing it all up. Note: as with any risotto, that just-right taste and texture are fleeting–serve immediately, else it will get gummy.
Adapt
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You can add pieces or slices of poultry on top, but the dish pairs really nicely with pieces of salmon or shrimp. To make a more grown-up version, roast pumpkin or butternut squash cubes until soft; cook the pastina in just chicken broth, and add butter, egg, and cheese as described; then mix the squash pieces into the pastina before serving.
Nutrition Facts
Servings 6
Serving Size 1 small bowl
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Potassium 150mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 7g15%
- Vitamin A 550 IU
- Calcium 110 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cheat code: if you've got a butternut squash soup or bisque, you can use it in lieu of the canned pumpkin and skip the blender work--just don't add additional milk or butter to the main pot.
