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Pumpkin Soup

Pumpkin Soup

with Crispy Serrano Ham

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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

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsGlutenMay be present Egg)

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

2 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
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
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Saucepan
Stick Blender
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.