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Roasted pumpkin, cabbage & bacon broth

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Peel, seed and cut the pumpkin into 1 cm thick slices. Then put in a lightly oiled roasting tray, spray with oil, season and cook in the oven until very tender (but still stays in one piece).
  • Heat a little fresh oil in a heavy-bottomed pot and gently sauté the bacon, onions and garlic until tender, regularly stirring.
  • Add the stock and seasonings, and bring to the boil. Then add the cabbage and cook for 10-15 mins until soft. Taste for seasoning.
  • To serve, put a few pieces of warm pumpkin in individual flat soup bowls and top with the soup, a dollop of pesto and a sprinkling of parmesan.

Ingredients

  • ¼-½ large pumpkin (not butternut)
  • olive oil spray
  • sea salt & freshly ground pepper
  • olive oil
  • 6 rindless bacon rashers, cubed (optional)
  • 2 large onions, finely chopped
  • 2 garlic cloves, crushed
  • 1½ litres chicken or vegetable stock
  • ½-1 Savoy cabbage, finely shredded & ribs removed
  • pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm