Pumpkin and pancetta soup with pepita pesto

Name: Pumpkin and pancetta soup with pepita pesto
Ingredients: 80g pepitas; 1/2 bunch flat-leaf parsley, leaves picked; 1 garlic clove, roughly chopped; 25g parmesan; 80ml olive oil; Finely grated zest, juice of 1 lemon; 10 flat pancetta slices, finely chopped; 1 onion, finely chopped; 3 garlic cloves; 1 butternut pumpkin, peeled, chopped; 1L (4 cups) chicken stock

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by delicious. team

delicious. team

Jul 18, 2015

The pepita pesto gives this soulful pumpkin soup the twist it needs to transcend tradition and become something truly spectacular.

1/2 cup (80g) pepitas (pumpkin seeds), toasted
1/2 bunch flat-leaf parsley, leaves picked
1 garlic clove, roughly chopped
1/3 cup (25g) finely grated parmesan
1/3 cup (80ml) extra virgin olive oil
Finely grated zest, juice of 1 lemon
10 flat pancetta slices, finely chopped
1 onion, finely chopped
3 garlic cloves
1 butternut pumpkin, peeled, chopped
1L (4 cups) chicken stock

Method

1.

To make pesto, whiz pepitas, parsley, garlic, parmesan, oil and lemon zest and juice in a food processor to a coarse paste. Season.
2.

Cook pancetta and onion in a large saucepan over medium heat, stirring, for 8-10 minutes until soft. Add garlic and cook, stirring, for 2 minutes or until fragrant. Add pumpkin and stock, and bring to the boil. Reduce heat to low and simmer for 40 minutes or until pumpkin is very soft. Using a stick blender, whiz until smooth. Season.
3.

Serve soup drizzled with pepita pesto.