Spiced Pumpkin Soup with Crispy Guanciale

PREP TIME

15

COOK TIME

35

Total Time

50

Serves

4-6

INGREDIENTS

  • 1/2 Kent pumpkin, peeled and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 150 g guanciale, diced (optional)
  • 1 inch fresh ginger, roughly chopped
  • 1 whole bulb garlic, cloves roughly chopped
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 1/2 tsp freshly grated nutmeg
  • 1/8 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp ground cinnamon
  • Pinch of cayenne pepper (optional)
  • 6 cups water or stock (add more or less as needed)
  • 2 tbsp chicken stock powder if using water
  • Salt and black pepper, to taste
  • Fresh herbs: rosemary, thyme, and bay leaves

DIRECTIONS

  1. Crisp the guanciale (optional)
    Add diced guanciale to a cold pot over medium heat. Cook until golden and crispy, allowing the fat to render out. Remove guanciale and set aside. Leave the fat in the pot.
  2. Build the flavour base
    Add olive oil if needed, then add onion, garlic, and ginger to the pot. Cook for 3 to 4 minutes until softened and fragrant.
  3. Add vegetables and spices
    Stir in pumpkin and sweet potato. Add nutmeg, cardamom, cumin, coriander, cinnamon, cayenne, and herbs. Season lightly with salt and pepper.
  4. Simmer
    Pour in water or stock. If using water, add chicken stock powder. Bring to a boil, then reduce to a gentle simmer. Cook for 25 to 30 minutes until vegetables are very soft.
  5. Blend
    Remove herb stems and bay leaves. Blend soup until smooth using a stick blender or blender. Adjust thickness with extra water or stock if needed.
  6. Season and serve
    Taste and adjust seasoning. Serve hot, topped with crispy guanciale if using, cracked pepper, and a drizzle of olive oil.