2 red onions
4 cloves of garlic
2 sticks of celery
2 sprigs of fresh rosemary
½ - 1 fresh red chilli, to taste (optional)
2kg pumpkin• olive oil
16 fresh sage leaves
sea salt and freshly ground black pepper
2 litres chicken or vegetable stock, preferably organic
extra virgin olive oilfor the croutons
16 slices of ciabatta bread
extra virgin olive oil
Parmesan cheese, for grating
While the soup is cooking, make your croutons. Cut your ciabatta ino 1cm thick slice. Drizzle a little extra virgin olive oil over the ciabatta slices and pat it in. Finely grate a layer of Parmesan over each slice and press it onto the bread• Place in a non-stick pan without any oil and fry on a medium heat until golden on both sides. These are delicious and will go with just about any soup you want to make.
When the pumpkin is soft and cooked through, whiz the soup with a stick blender or pour it into a food processor and pulse until you have a smooth purée (but you can leave it slightly chunky if you like). Have a taste and season with salt and pepper until it’s perfect. Divide the soup between your bowls, placing 2 croutons on top of each.
This recipe is based on a Jamie Oliver.
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