Pumpkin Soup with Sage Pesto & Giorgio's Burrata

Pumpkin Soup with Sage Pesto & Burrata

Serves: 4 people

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Ingredients

For Pesto:

40g Parmesan Cheese
10g sage, finely chopped
30g pine nuts
½ garlic clove, crushed
100g extra-virgin olive oil
Salt and pepper to taste

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For Pumpkin Soup:

2 x 90g Giorgio's Burrata
1 onion, finely sliced
2 garlic cloves, crushed
1kg pumpkin, cut into chunks
1L vegetable stock

Instructions

Step 1

To make the pesto, blend sage, pine nuts, garlic, olive oil, parmesan cheese and a pinch of salt until smooth. Set aside.

Step 2

Heat olive oil in a large saucepan, then add onion and garlic and gently cook for 5 mins.

Step 3

Add pumpkin chunks and cook for 10 mins, stirring occasionally until it starts to soften.

Step 4

Add stock, bring to boil and simmer until pumpkin is soft, about 10 mins.

Step 5

Remove from heat and blend until smooth. Season to taste.

Step 6

Ladle the soup into bowls, add a spoon of pesto, drain Burrata, adding two spoons of filling into each bowl. Season, serve with crusty bread and enjoy.

Step 7

Step 8

Step 9

Notes

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