How to make Pumpkin Soup with Massel

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Select a pumpkin with no soft spots and a bright orange color.

Cut about a quarter of the pumpkin into cubes, aiming for 2 cm size.

In a frying pan, add the pancetta and cook until crispy.

Add rosemary to the pancetta in the pan.

In a large pot, add extra virgin olive oil and the pumpkin cubes, sweating them until tender.

Pour in good-quality Australian stock and cook until the pumpkin is soft to the touch.

While the pumpkin cooks, toss the stale sourdough with olive oil and roast in the oven until golden brown.

Once the pumpkin is tender, blend the mixture until smooth, adding cream and butter for richness.

Plate the soup and top with the roasted croutons, pancetta, and rosemary.

Finish with freshly shaved parmesan and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens