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Creamy Tuscan pumpkin soup recipe
Creamy Tuscan pumpkin soup recipe
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Prep Time:
80 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Upgrade your pumpkin soup with Italian flair by simmering pesto, garlic, and rosemary with the veggies. Pair it with air fryer focaccia and a parmesan crisp for a creamy, flavor-packed meal.
Ingredients:
  • 72.80 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 40.00 gm sun-dried tomato pesto, plus extra, to serve
  • 1 large fresh rosemary sprig
  • 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 1L carton (4 cups) Organic Chicken Liquid Stock
  • 40g (1⁄2 cup) shredded parmesan
  • Thickened cream, to serve
  • Fresh basil leaves, to serve
  • 185ml (3⁄4 cup) lukewarm water
  • 3⁄4 tsp dry yeast
  • Pinch of caster sugar
  • 225g (11⁄2 cups) plain flour
  • 1⁄2.40 gm table salt
  • Assorted colourful vegetables, to decorate
  • Fresh herbs, to decorate
  • Sea salt flakes, to sprinkle
Instructions:
  • Combine water, yeast, and sugar in a jug and stir until frothy. Let it rest in a warm place for 5 minutes.
  • In a large bowl, mix the flour and table salt. Create a well in the center, then pour in the yeast mixture. Stir with a wooden spoon for 2 minutes until a sticky dough forms.
  • Prepare the air fryer basket by lining the base with baking paper. Place the dough in the center of the basket. Cover the top with a clean tea towel and let it rise in a warm place for 30 minutes.
  • Heat oil in a large saucepan over medium-high heat. Sauté onion until softened. Stir in pesto, garlic, and rosemary for added flavor. Add pumpkin and stock, then bring to a boil. Simmer until pumpkin is tender. Let cool slightly, remove rosemary, and blend until smooth in a blender.
  • Drizzle olive oil over the focaccia dough, then use your fingertips to spread it out in the basket ensuring the dough is coated with oil. Cover the basket with a tea towel and let it rest for 30 minutes, or until it rises slightly.
  • As the dough is resting, preheat the oven to 180C/160C fan forced. Line a baking tray with parchment paper. Sprinkle parmesan on the tray forming four 12cm discs, leaving space for them to spread. Bake for 4-5 minutes until golden, then let them cool on the tray.
  • Add a colorful array of vegetables and fragrant herbs on top of the dough. Sprinkle with a pinch of sea salt. Air fry at 180°C for about 15 minutes or until beautifully golden. Slice into delightful strips.
  • Transfer the soup back to the pan and gently heat it for 2-3 minutes over low heat. Serve the soup in individual bowls and garnish with a dollop of cream, a swirl of extra pesto, fresh basil leaves, and crispy parmesan. Finish with a sprinkle of freshly ground pepper and enjoy with a side of focaccia bread.

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