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Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage
Ingredients
Serves 6
2 lbs pumpkin, peeled, deseeded, cut into ½-inch pieces
1 lb carrots, peeled, cut into ½-inch pieces
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 tablespoon mustard seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cupsvegetable stock
2 cupswater
Salt and pepper to taste
6 oz. pancetta, diced (if you can’t find pancetta, use good-quality bacon)
Handful sage leaves
Directions
Add roasted pumpkin and carrot pieces and give a good stir. Add vegetable stock, water, and bring to a boil.Reduce to a simmer, cover with a lid and cook for 15 to 20 minutes. Turn off the heat and let cool for 15 minutes. Using an immersion blender, puree the soup until smooth (alternatively transfer the pumpkin mixture in batches to the jug of a blender). Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency.
Before serving, in a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside. Add sage leaves to the frying pan and fry in the rendered pancetta fat for 1 minute, until crispy. Transfer the fried sage pancetta to the paper towel-lined plate. Divide soup among soup bowl, top with pancetta, fried sage and serve.
Nutrition facts