Pumpkin and Ham Soup

    1 hour 20 minutes

    The secret to this delicious pumpkin soup is the contrast between the creamy pumpkin and the sharpness of the salty ham and cheese.

    2 people made this

    Serves: 4 

    • 250g butternut pumpkin, sliced
    • 500g yellow potatoes
    • 2 sweet potatoes or kumara
    • 2 cups (500ml) vegetable stock
    • 4-5 sage leaves
    • salt and pepper, to taste
    • extra virgin olive oil, to taste
    • 4 tablespoons grated pecorino
    • 100g ham, diced
    • 4 slices toast

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 150 degrees C.
    2. Place the pumpkin in a baking pan with the skin upwards. Pour in 2-3cm water, cover with foil and bake 30-40 minutes or until soft.
    3. Meanwhile, boil the potatoes and sweet potatoes until soft (or use a pressure cooker).
    4. Scoop the pumpkin flesh out of the skins into a large saucepan. Drain the potatoes, let cool slightly and peel. Add to the saucepan with the stock and sage. Bring to the boil, reduce heat and simmer 20 minutes. Remove sage, puree soup with a stick blender and simmer 10 more minutes. Season with salt and pepper.
    5. Pour the soup into 4 bowls and garnish each with a drizzle of olive oil, 1 tablespoon grated pecorino and 1 tablespoon ham. Serve with toast.

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