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.
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Ingredients
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
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.