Roast pumpkin soup with pancetta and parmesan


You'll need

3 butternut pumpkins (about 1.2kg each), unpeeled, quartered, seeds removed 100 ml olive oil 40 gm butter, coarsely chopped 2 Spanish onions, thinly sliced 3 garlic cloves, finely chopped 130 gm round mild pancetta, finely chopped 2 litres (8 cups) chicken stock 1 tbsp thyme leaves, plus extra to serve 90 gm finely grated parmesan 1½ tsp red wine vinegar To serve: crisp pancetta (optional)   Parmesan toast 100 gm butter, softened 75 gm finely grated parmesan 1 garlic clove, finely chopped 24 thin baguette slices

Method

  • 01
  • Preheat oven to 200C. Place pumpkin skin-side down on an oven tray lined with baking paper, drizzle with 40ml olive oil, season to taste, roast until very tender and caramelised (50 minutes-1 hour). Scoop flesh out of skins (discard skins), set aside.
  • 02
  • Heat butter and remaining olive oil in a saucepan over medium heat, add onion and garlic, sauté until golden (6-8 minutes). Add pancetta, sauté until crisp (2-3 minutes), add pumpkin, stock and thyme. Bring to the simmer, cook until flavours infuse (8-10 minutes). Process with a hand-held blender until very smooth, stir through parmesan and vinegar, season to taste and keep warm.
  • 03
  • For parmesan toast, preheat grill to high. Combine all ingredients except bread in a bowl. Grill one side of bread slices until golden (1-2 minutes), turn and spread with parmesan butter. Grill until golden (1-2 minutes), serve with soup topped with crisp pancetta and extra thyme.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Pale ale.

Featured in

Aug 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool