Fonterra Food Services
Smoky Pumpkin and Orzo Soup with Garlic and Romano Toasts
40g Western Star Butter
1 leek, washed and finely sliced
200g double smoked bacon, diced
1.2 kg pumpkin, peeled, seeds removed and roughly chopped
1.5 litres chicken stock
200g orzo pasta, cooked and drained
1 ciabatta loaf, cut into thick slices
1 clove garlic, cut in half
250g Perfect Italiano Shredded Parmesan
1 tspn smoked paprika
freshly ground black pepper, to taste
Western Star Salted ButterPerfect Italiano Parmesan
Heat Western Star Butter in a large saucepan over medium heat, add leek and bacon and cook until leek has softened. Stir in pumpkin and stock and simmer for 20 minutes or until pumpkin is tender.
Rub garlic clove over bread slices and place on a baking paper-lined tray. Sprinkle with half the Perfect Italiano Parmesan. Bake at 160°C for 10 minutes or until golden and cheese has melted.
Blend soup until smooth, add pasta and simmer for 5 minutes or until pasta has heated through. Stir in remaining Perfect Italiano Parmesan and season to taste. Serve soup with warm romano toasts.

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