Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 1/2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces

  3. 3 garlic cloves, unpeeled

  4. Olive oil spray

  5. 2 (about 60g) short-cut bacon rashers, thinly sliced crossways

  6. 20 fresh basil leaves

  7. Olive oil, to shallow-fry

  8. 1 tbs olive oil, extra

  9. 1 onion, finely chopped

  10. 3 tsp ground cumin

  11. 1 1/4L (5 cups) water

  12. 1 large Massel vegetable stock cube

  13. 70g (1/4 cup) bought basil pesto

  14. 1 1/2 tbs fresh lemon juice

  15. Thickened cream, to serve

  16. Sage toasts

  17. 8 x 1cm-thick slices sourdough baguette (French breadstick)

  18. 16 fresh sage leaves

  19. 120g mozzarella, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the pumpkin and garlic, in a single layer, on the trays. Spray with olive oil spray and season with salt and pepper. Bake in oven for 1 1/4 hours or until tender.

  2. Meanwhile, cook the bacon in a non-stick frying pan for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add enough oil to the pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the basil and cook for 30 seconds. Transfer to the plate. Repeat with remaining basil.

  3. Heat the extra oil in a stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Add water and stock cube and bring to the boil. Add garlic and pumpkin, reserving 2 cups of pumpkin, and cook for 10 minutes. Set aside for 5 minutes to cool.

  4. While the soup is cooking, make the sage toasts. Preheat grill on high. Place the bread slices on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and top each toast with 2 sage leaves, then with mozzarella. Cook under grill for 2 minutes or until mozzarella melts.

  5. Place the soup in the bowl of a food processor and process until smooth. Return to the stockpot over low heat. Add the reserved pumpkin and cook, stirring, until heated through.

  6. Combine the pesto and lemon juice in a bowl. Ladle the soup among serving bowls. Drizzle over the pesto mixture and cream. Top with the bacon and basil. Serve with the sage toasts.


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