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Smokey Pumpkin and Orzo Soup with Romano Garlic Toasts

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Ingredients

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 litre chicken stock
1 clove garlic cut in half
1 loaf Ciabatta bread cut into thick slices
1 x 250g wedge Perfect Italiano Romano, grated
1 teaspoon smoked paprika
200g orzo pasta, cooked and drained
Freshly ground black pepper, to taste

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Method untested

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving Size: Serves 4

1. 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.
2. 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.
3. 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.


Notes:
Orzo is a type of pasta shaped to resemble grains of rice. Risoni is very similar and may be used as a substitute.
Perfect Italiano Parmesan Wedge may be used in place of Romano in this dish.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Simple Fresh Recipes

Chef: Perfect Italiano

Tags: Pasta, Pork, Simple Fresh

Rating:


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