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!).
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.
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.
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.
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.
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.
Servings 6
Serving Size 1 small bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
