During winter in perth pumpkins are so cheap to buy and this simple roast pumpkin soup recipe is just delicious. Butternut Pumpkins are high in Vitamin C and Vitamin A. Vitamin A promotes growth, string bones, healthy skin, hair teeth and gums. It helps aid the removal of age spots. Vitamin C helps decrease blood cholesterol.
3 butternut pumpkins
2 table spoons of Olive Oil
40 grams of Butter
2 onions, coarsely cut
3 garlic cloves, finely chopped
130 grams of pancetta (smokey, mild or hot), finely chopped
8 cups of chicken stock
1, 1/2 teaspoon of red wine vinegar
Salt to taste
Preheat the oven to 200 C. Cut the pumpkin leaving the skin on into cubes and line on a tray with the skin sides facing down. Drizzle with olive oil and roast for approximately 40 to 60 minutes depending on your oven. The pumpkin is ready when it is tender to touch. Allow to cool and then scoop the flesh out of the skins, allow to cool further in a bowl.
Heat oil and butter in a saucepan over medium heat and saute the onion and garlic until translucent. Add the pancetta, saute until crisp. Add the pumpkin and chicken stock. Simmer for 10 minutes allowing the flavors to blend (10 minutes). Add salt to taste. Set aside mixture for 5 minutes.
Process the mixture through a blender, stir red wine vinegar and then season to taste.
Serve the soup with toasted baguette slices drizzled in olive oil and sea salt to taste.