Roast pumpkin soup with pancetta and parmesan

AT A GLANCE

  • Serves 8 people

  • 3 butternut pumpkins (about 1.2kg each), unpeeled, quartered, seeds removed
  • 100 ml olive oil
  • 40 gm butter, coarsely chopped
  • 2 Spanish onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 130 gm round mild pancetta, finely chopped
  • 2 litres (8 cups) chicken stock
  • 1 tbsp thyme leaves, plus extra to serve
  • 90 gm finely grated parmesan
  • 1½ tsp red wine vinegar
  • To serve: crisp pancetta (optional)
  •  
  • Parmesan toast
  • 100 gm butter, softened
  • 75 gm finely grated parmesan
  • 1 garlic clove, finely chopped
  • 24 thin baguette slices
01   Preheat oven to 200C. Place pumpkin skin-side down on an oven tray lined with baking paper, drizzle with 40ml olive oil, season to taste, roast until very tender and caramelised (50 minutes-1 hour). Scoop flesh out of skins (discard skins), set aside.
02   Heat butter and remaining olive oil in a saucepan over medium heat, add onion and garlic, sauté until golden (6-8 minutes). Add pancetta, sauté until crisp (2-3 minutes), add pumpkin, stock and thyme. Bring to the simmer, cook until flavours infuse (8-10 minutes). Process with a hand-held blender until very smooth, stir through parmesan and vinegar, season to taste and keep warm.
03   For parmesan toast, preheat grill to high. Combine all ingredients except bread in a bowl. Grill one side of bread slices until golden (1-2 minutes), turn and spread with parmesan butter. Grill until golden (1-2 minutes), serve with soup topped with crisp pancetta and extra thyme.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

View Full Site