When I saw @cheftomwalton make this loaded pumpkin soup I knew I had to immediately try it. This is by far one of the best pumpkin soups I’ve had. Absolutely try this 🙏🏻🤍👌🏼
Let's Cook → Video
Prep: 15 mins | Cook time: 55mins | Serves: 2-3
What you will need:
- 3 Butternut pumpkin halves
- 2 Brown onions, halved
- 1 Head of garlic
- 1.5L Chicken stock
- 6 Slices of prosciutto
- Pesto
- 1 Burrata ball
- A handful of roasted pine nuts
- A handful of basil leaves
- Parmesan cheese
- Salt and Pepper to taste
Method
- Start by preheating your oven to 220 °C and line a baking tray with baking paper
- Place the pumpkin, onion and garlic, face side down, onto the lined baking tray and pop it into the oven for 30-40mins
- Place the prosciutto onto a lined baking tray and place them in the oven for 10-12mins or until crispy
- Scoop the flesh of the pumpkin into a whizzing device along with the onion and squeeze out the roasted garlic. Add in the chicken stock and blitz until it is a smooth consistency
- Pour the pumpkin soup into a bowl and break up the pieces of prosciutto on top
- Spoon in some pesto
- Break up the burrata ball and dollop some over the top
- Sprinkle over some roasted pine nuts and some basil leaves
- Add some salt and pepper to taste with a sprinkle of parmesan cheese
- Serve and enjoy!
Credit to @cheftomwalton for this recipe!
