Family Warming Pumpkin Soup
with Crispy Ham & Herb Rolls
Is there anything better when 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
brown onion
2 clove
garlic
1
pumpkin
400 g
sweet potato
1 cube
vegetable stock
1 tin
cannellini beans
100 g
Serrano ham
7
Bake-At-Home Herb Rolls
(Contains Gluten; May be present: Egg. )
1 bunch
chives
1 tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
1 L
hot water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the brown onion. Peel and crush the garlic. Peel the pumpkin and sweet potato, and chop both into 4 cm chunks. Crumble the vegetable stock. Drain and rinse the cannellini beans, and finely chop the chives.
Heat 3 teaspoons of the olive oil in a large saucepan over a medium-high heat. Cook the brown onion for 5 minutes, stirring regularly, or until the onion has softened. Add the garlic and cook for 1 minute, or until fragrant. Add the pumpkin and sweet potato to the saucepan and cook, stirring, for 5 minutes or until slightly softened and golden.
Add the hot water and crumbled vegetable stock cube to the saucepan with the pumpkin. Bring the mixture to the boil and then reduce to a simmer. Cook for 20 minutes, or until the pumpkin is completely soft when pricked with a knife. Pour in the cannellini beans in the last minute to heat through. Once cooked, remove the pan from the heat and blend the soup using a stick blender until smooth. Alternatively allow the soup to cool slightly and blitz in a blender in batches until smooth.
Meanwhile, place the Serrano ham in a single layer on a lined oven tray. 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.
To serve, divide the soup between bowls. Top with shards of the crispy Serrano ham, chives and a dollop of Greek yoghurt. Serve with the bake-at-home herb rolls. Enjoy!
