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Main dish, Serves 4

Roasted Sweet Palermo and pumpkin soup

Roasted Sweet Palermo and pumpkin soup


4 small organic pumpkins
1 medium-sized pumpkin
1 red Sweet Palermo
1 orange Sweet Palermo
1 small leek
1 onion
3 cm ginger
2 tbsp olive oil
1 l chicken stock
15 g coriander
½ tsp chili flakes


1. Slice off the tops of the 4 small pumpkins and use a sharp knife and a spoon to hollow them out. Discard the seeds and the fibrous strands. Set the hollowed-out pumpkins aside to be used as serving bowls later.

2. Coarsely chop the unpeeled medium-sized pumpkin. You will need approximately 600 g of firm flesh for the soup. Do not use the seeds and fibrous strands. Wash the Sweet Palermos, slice them lengthways and remove the seeds, then chop coarsely. Wash the leek and chop it into rings, then finely chop the onion. Peel the ginger and then chop it finely.

3. Heat some olive oil in a large soup pan and then add the onion, leek and ginger to soften. Add the pumpkin and Sweet Palermo and fry for several minutes over a medium heat, stirring continuously with a wooden spoon. Then add the warm chicken stock and leave the mixture to simmer over a low heat for 30 minutes until all the vegetables are nice and soft. Puree the mixture into a smooth soup. Carefully pour the soup into the hollowed-out mini pumpkins and garnish with some coriander and chili flakes. Serve with fresh bread.

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