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Pumpkin and Garlic Soup
Ingredients
- 1 tsp Extra Virgin Olive Oil
- ½ lbs Stale Bread
- 8 Garlic Cloves Minced
- 1 tbsp Paprika
- 4 oz Salami Cubed
- 4 oz Pumpkin Cubed
- 8 ½ cups Vegetable Stock
- Salt to taste
- 1 cup cubed Pavolami Salami
Instructions
- Heat extra virgin olive oil in a large saucepan over medium heat.
- Add bread and cook for about 5 minutes or until golden brown.
- Add garlic and paprika and a pinch of salt and cook for about 3 minutes.
- Add salami and pumpkin and coat with oil, sauté for about 2 minutes.
- Add stock and bring to a boil, boil for about 15 minutes or until pumpkin is tender.
- Transfer all solids to a blender and on high puree all ingredients together while adding liquid, this step can be done in batches.
- Add all puree soup in a pot and adjust the salt and consistency with either salt or water.
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