This delicious pumpkin soup with pancetta and sage is packed with flavour, and perfect for the whole family after a pumpkin carving session. This recipe is part of the.
1 pumpkin approx. 1-1.5kg, peeled deseeded and roughly chopped
1 onion roughly chopped
1 clove garlic peeled and smashed
120g cubed pancetta
8-10 sage leaves
a good glug of olive oil
1 Knorr vegetable or chicken stock cubes, dissolved in 1 litre of water
Salt and pepper
150 ml double cream
Preheat the oven to 160c
Put the pumpkin, onion, garlic, pancetta, torn sage leaves, olive oil, stock , salt and pepper into a roasting tin. Roast for about 40-45 minutes until the pumpkin is tender.
Using a slotted spoon reserve the cubed pancetta and set aside
Tip the pumpkin,and the contents of the roasting tin into a large saucepan, add the cream and using a hand blender puree until smooth. Add the pancetta and stir through.
Season to taste and warm through.
With thanks to Lisa Faulkner for the recipe and image.