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Country Style Pumkin Soup
Prep: 5 min Cook: 60 min Servings: 6by Brett Ede197 recipes>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
- Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion and celery until softish, regularly stirring.
- 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.
- While the soup is cooking, fry the prosciutto until crisp. Drain well on kitchen paper towels and, when cold, crumble.
- 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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