Spicy pumpkin soup with parmesan crisps
|2 Tbs||pnp finest extra-virgin olive oil|
|1||onion — chopped|
|2||garlic — cloves, crushed|
|2 Tbs||fresh thyme — chopped|
|1||pumpkin — diced|
|1||salt and freshly ground black pepper|
|6 cup||stock — chicken|
|375 ml||parmesan cheese — grated|
Heat oil in a saucepan and sauté onion, garlic, chilli and thyme.
Add pumpkin and fry for a couple of minutes to combine flavours.
Season, add stock and simmer for 30-35 minutes or until cooked through.
Shape 2 Tbsp grated parmesan into small discs on a non-stick baking tray.
Leave at least a 3cm gap between each disc.
Place under a hot grill and toast until bubbly and golden – watch them closely as they burn quickly.
Use an egg lifter to carefully remove crisps from baking tray.
Place on kitchen paper to cool and drain excess oil.
Blitz soup until smooth, adjust seasoning and serve with parmesan crisps, a drizzle of cream and a sprinkling of chopped chives.
More good ideas:
Swap chilli and thyme with green curry paste. Substitute part of the stock with coconut milk.
Add a large spoonful of harissa, chermoula or curry paste.
Serve sprinkled with crispy bacon and PnP croutons.