Pumpkin Soup
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Pumpkin Soup

Pumpkin Soup

with Crispy Serrano Ham

Is there anything better, when the cold sets in, than creamy sweet pumpkin soup? Well, actually yes there is. There’s this pumpkin soup, which has the addition of crispy Serrano ham and freshly baked herb rolls. You won’t believe how rich and creamy the added cannellini beans make this treat.

Allergens:
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

½

brown onion

1 clove

garlic

2 tsp

cumin

1 tin

cannellini beans

4 slices

Serrano ham

2

Bake-At-Home Herb Rolls

(Contains Gluten; May be present: Egg. )

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

2 cup

hot water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2880 kcal
Fat24.5 g
of which saturates13.3 g
Carbohydrate77.4 g
of which sugars24.2 g
Dietary Fibre0 g
Protein33.7 g
Cholesterol0 mg
Sodium650 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Saucepan
Stick Blender

Instructions

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and cut the pumpkin into 3 cm pieces. Finely chop the brown onion and parley. Peel and crush the garlic, and drain and rinse the cannellini beans.

Prepare the pumpkin
2

Toss the pumpkin in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 35 minutes or until tender.

Soften the onion
3

Meanwhile, heat the remaining olive oil in a large saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook for a further 1 minute or until fragrant. Transfer the roast pumpkin to the saucepan with the hot water. Bring to the boil. Reduce to a simmer and add the cannellini beans.

Bake the ham
4

Reline the same oven tray with baking paper and place the Serrano ham on the tray in a single layer. Cook in the oven for 5-10 minutes or until crispy. Add the bake-at-home herb rolls in the last 5 minutes until warm and crusty on the outside.

Blend the mixture
5

While the Serrano ham is crisping up in the oven, remove the large saucepan from the heat and, using a stick blender, blend the mixture into a smooth pumpkin and white bean puree. Season to taste with salt and pepper. Tip: You can adjust the consistency by adding extra water.

6

To serve, divide the soup between bowls. Top with the parsley and crumble over the Serrano ham. Serve with the bread rolls on the side.