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  • Country Style Pumkin Soup

    1 vote
    Country Style Pumkin Soup
    Prep: 5 min Cook: 60 min Servings: 6
    by Brett Ede
    197 recipes
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    Ingredients

    • olive oil
    • 2 garlic cloves, crushed
    • 1 large onion, chopped
    • 2 celery stalks, chopped
    • 1 kg cubed pumpkin (NOT butternut)
    • 1 Granny Smith apple, peeled, cored, seeded & chopped
    • 1-2 carrots, chopped
    • 1½-2 litres vegetable or chicken stock
    • a splash of cider vinegar
    • sea salt & freshly ground pepper
    • 2-3 fresh thyme leaves
    • 2 bay leaves
    • 6 slices prosciutto
    • 3 tbsp chopped fresh parsley
    • sour cream

    Directions

    1. Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion and celery until softish, regularly stirring.
    2. Add the pumpkin, apple and carrots with 1½ litres stock, the cider vinegar, a little salt, a decent amount of ground pepper, the thyme and bay leaves. Stir well and cook until very tender, adding 1-2 cups more stock if needed. Then process in batches.
    3. While the soup is cooking, fry the prosciutto until crisp. Drain well on kitchen paper towels and, when cold, crumble.
    4. To serve, ladle the soup into individual bowls, scatter the prosciutto and chopped parsley on top and spoon a dollop of sour cream in the centre.

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    Reviews

    • Brett Ede
      Brett Ede
      The bacon can be left out, if you prefer a vegetarian version.

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