Pumpkin & Pear Soup

Preparation: 20 mins

Cooking : 40 mins

Serves: 6

Ingredients :

• 3 small brown onions, diced
• 3 tbs butter
• 3 garlic cloves, minced
• 1-inch fresh ginger, grated
• 2 pears, peeled, roasted & chopped
• 4 cups roasted pumpkin flesh
• 2 cups chicken stock (plus more if required)
• ½ tsp ground cinnamon
• 1 cup croutons
• 3 slices pancetta, finely chopped
• 2 tsp olive oil
• 3 tsp fresh parsley, finely chopped
• Salt & pepper, to taste

Method :

1. In a large pot, heat the butter over a medium-low heat and add the onions, cooking until the onions are translucent and starting to brown.
2. Add the garlic and ginger and cook for another couple of mins.
3. Add the roasted pumpkin flesh and roasted pears, as well as the chicken stock. Note: Add more broth if it needs it.
4. Season with salt, pepper and cinnamon and simmer over a low heat for approx. 30 mins.
5. Allow the mixture to cool to room temperature. Then, blend the mixture, adjusting the seasonings as required and adding additional stock to reach your desired soup thickness.
6. To make the garnish, heat the oil in a fry pan, and add the chopped pancetta. Cook the pancetta until it’s beginning to crisp up, then add the croutons, and salt and pepper to taste.
7. Cook, stirring often until the croutons are golden brown.
8. Remove from the heat and stir through the chopped parsley. In individual bowls, top the soup with the garnish mixture and serve immediately.

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