Pumpkin soup with serrano ham and herbed rolls
This creamy pumpkin soup mixed with crispy serrano ham and herbed rolls will be the most delicious version of the soup that you have tried yet.
Serves: Two
Ingredients:
- 1 pumpkin
- 1 tbsp olive oil
- ½ brown onion
- 1 clove garlic
- 2 tsp cumin
- 2 cups hot water
- 1 tin cannellini beans
- 4 slices Serrano ham
- 2 bake-at-home herb rolls
- Handful parsley
Method:
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.
Recipe courtesy of Hello Fresh.
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