Pumpkin Soup with Pesto, Burrata & Sage

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.