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Ingredients
- olive oil
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 kg cubed pumpkin (NOT butternut)
- 1 Granny Smith apple, peeled, cored, seeded & chopped
- 1-2 carrots, chopped
- 1½-2 litres vegetable or chicken stock
- a splash of cider vinegar
- sea salt & freshly ground pepper
- 2-3 fresh thyme leaves
- 2 bay leaves
- 6 slices prosciutto
- 3 tbsp chopped fresh parsley
- sour cream
Directions
- Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion and celery until softish, regularly stirring.
- Add the pumpkin, apple and carrots with 1½ litres stock, the cider vinegar, a little salt, a decent amount of ground pepper, the thyme and bay leaves. Stir well and cook until very tender, adding 1-2 cups more stock if needed. Then process in batches.
- While the soup is cooking, fry the prosciutto until crisp. Drain well on kitchen paper towels and, when cold, crumble.
- To serve, ladle the soup into individual bowls, scatter the prosciutto and chopped parsley on top and spoon a dollop of sour cream in the centre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 547mg | 16% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.26g | 4% |
| Protein 1.8g | 3% |
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Reviews
July 13, 2010
The bacon can be left out, if you prefer a vegetarian version.I've cooked/tasted this recipe!
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