- Olive oil for cooking
1 brown onion, peeled and finely diced
4 large cloves garlic, peeled and minced
2 stalks celery, cut into 1cm slices
1 kilo pumpkin, skin and seeds removed, flesh cut into chunks
1 large potato, peeled and cut into large chunks
1 litre free-range chicken stock
½ teaspoon ground cumin
½ teaspoon ground sage
½ teaspoon dried chilli flakes (optional)
2 springs fresh thyme
2 heaped tablespoon sour cream
- 8 slices Jamon Iberico or Parma ham, grilled
Extra sour cream to serve
Rosemary Oil (can be bought in gourmet food shops easily)
Salt and freshly ground black pepper
Warm 1 tablespoon of olive oil in a large, deep pot. Add the onion and sauté for 3-4 minutes over medium heat. Add in the minced garlic and continue to cook together with the onion for a further 4-5 minutes, stirring often and taking care to not let the garlic burn. At this stage you can add the celery and cook for 2-3 mins then add in the potatoes and pumpkin along with the stock. Season well with salt and freshly ground black pepper then bring to the boil over high heat, and simmer over medium heat until the pumpkin and potato is cooked through when tested with a sharp knife.
Transfer the entire contents to a blender and whizz until full smooth (you may have to do this in one or two batches depending on the size of your blender). Add the blended soup back into the same pot then add the ground cumin; ground sage, thyme leaves, chilli flakes if using, and 2 heaped tablespoons of sour cream. Stir all together and season again if you think it needs it.
Simmer the soup over low-medium heat for 20 minutes to infuse flavours then serve piping hot in bowls with an extra dollop of sour cream, a drizzle of rosemary oil and a slice of crispy grilled Jamon or Parma Ham.