Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage
Pumpkin soup is a quintessential dish for warming us up on cold days. There are many varieties of pumpkin soup, since there are hardly any limits on the ingredients that we can use. For this pumpkin soup recipe we will be adding pancetta and fried sage to add a more sophisticated flavor to this tried and tested recipe.
1 kilogram pumpkin, peeled and sliced into tiny 1-inch pieces
1 large onion, diced
2 cloves garlic, minced
2 tablespoons sage leaves, chopped
200 grams pancetta
1 liter chicken or vegetable stock
½ cup extra virgin olive oil
water as needed
salt as needed
pepper as needed
To increase the flavor of the pumpkins, we will be roasting them first. Preheat an oven to 300 degrees Fahrenheit. Place the pumpkins in a baking tray and lightly brush with olive oil. Bake the pumpkins for 1 hour.
While you’re waiting for the pumpkin to be baked, heat the olive oil in a pan. Fry the onions, sage, pancetta and garlic for 1-2 minutes. Gradually add the chicken stock and season with salt and pepper. Add the chicken or vegetable stock and let simmer. Add the roasted pumpkins and cook for another ten minutes. Reduce the soup with water. Remove from heat and place in a blender or food processor then blend until smooth.