Pumpkin Soup with Pesto, Burrata & Sage
Pumpkin Soup with Pesto, Burrata & Sage
The smoky flavour is perfect for melting through a baked pasta dish, grilled on the BBQ or as it is, on your next cheese platter. Made using only the best quality farm fresh milk sourced in Victoria, That’s Amore Cheese produces award winning Italian-style cheeses that are proudly free of preservatives and artificial colours.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 10g sage, finely chopped
- 30g pine nuts
- ½ garlic clove, crushed
- 100g extra-virgin olive oil
- 40g That’s Amore Cheese Parmesan
- Salt & pepper, to taste
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1kg pumpkin, cut into chunks
- 1L vegetable stock
- 4 x 125g That’s Amore Cheese Burrata
Method
- To make the pesto, blend sage, pine nuts, garlic, olive oil, parmesan and a pinch of salt and pepper until smooth. Set aside.
- Heat olive oil in a large saucepan, then add onion and garlic and gently cook for 5 mins.
- Add pumpkin chunks and cook for 10 mins, stirring occasionally until it starts to soften.
- Add stock, bring to boil and simmer until pumpkin is soft, about 10 mins.
- Remove from heat and blend until smooth. Season to taste.
- Ladle the soup into bowls, add a spoon of pesto and 1 burrata into each bowl. Season, serve and enjoy.
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