Roasted pumpkin and rosemary soup, topped with mushrooms and pancetta / Sopa de abóbora assada com alecrim, polvilhada com cogumelos e pancetta.

Ingredients

  • 1 pumpkin (1.5kg), peeled, deseeded and chopped into cubes
  • 1 1/2 tsp hot smoked paprika
  • sea salt and freshly ground black pepper
  • 2 garlic cloves, skin on, crushed
  • 3 rosemary springs, leaves finely chopped
  • olive oil, to drizzle
  • 2 tbsp olive oil
  • 4 celery sticks, chopped
  • 4 carrots, cut into small cubes
  • Parmesan rind (if you have any - optional)
  • 750 ml hot vegetable stock (or more if you want a thinner soup)
  •  
  • topping
  • 100 g pancetta lardons
  • 200 g brown mushrooms, chopped or quartered
  • 1 tbsp rosemary leaves, finely chopped
  • freshly ground black pepper
  • 100 g lardons de pancetta
  • 200 g cogumelos castanhos, fatiados ou cortados em quartos, dependendo do tamanho
  • 1 colher sopa de folhas de alecrim, picadas finamente
  • pimenta preta moída na altura

Instructions

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