A delicious, hearty and easy soup for rainy autumn days.
Organic ‘boerpampoen’ pumpkin with its bright orange flesh is worth celebrating! Italian inspired soup with creamy pumpkin and chickpeas, salty pecorino cheese cooked with lots of fresh herbs.
I love the addition of a small rind of parmesan along with the stock which adds a subtle flavour. Just remember to remove before blitzing the soup.
The addition of rosemary, thyme and sage is a classic combination with pumpkin and worth sourcing. Marjoram or origanum is not always available but so easy to grow if you see seedlings.
Seasonal Swaps: you can use sweet potato or butternut instead of pumpkin. I think barlotti or cannelini beans would be a good swop for chickpeas.
A stunning soup!