Ingredients

• 40gWestern Star Butter
• 1 leekwashed and finely sliced
• 200gdouble smoked bacon, diced
• 1.2 kgpumpkin, peeled, seeds removed and roughly chopped
• chicken stock
• 1clove garlic cut in half
• 1loaf Ciabatta bread cut into thick slices
• 1 x 250gwedge Perfect Italiano Romano, grated
• 1 teaspoonsmoked paprika
• 200gorzo pasta, cooked and drained
• Freshly ground black pepper, to taste

Method

• Heat butter in a large saucepan over medium heat, add leek and bacon, cook until leek has softened. Stir in pumpkin and stock, simmer for 20 minutes or until pumpkin is tender.
• Rub garlic clove over bread slices and place on a paper lined baking tray. Sprinkle with half Perfect Italiano Romano and paprika. 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 the remaining Perfect Italiano Romano and season to taste. Serve soup with warm Romano Garlic Toasts.