Chunky pumpkin soup, barley, pancetta, parmesan

By: Philippa Sibley
From: New Classics
Serves: 6
Photographer: Mark Roper

A one-pot wonder, this is a cross between a soup and a stew. The addition of barley pays homage to the awesome lamb shank and barley that I so enjoyed in all its guises when I was a kid. I still love it. Pumpkin, parmesan and sage all get along so well and the pancetta gives it that salty meaty kick.

Ingredients

Quantity	Ingredient
180-200ml	extra-virgin olive oil
	sage
1	brown onion, peeled and chopped into large dice
1	leek, cut into chunky rounds, white part only
1	carrot, peeled and chopped into large dice
1 1/2	queensland blue or hubbard pumpkins, peeled, deseeded and roughly chopped
220g	barley, soaked for 2 hours in hot water
150g	parmigiano reggiano or grana padano, grated
2 litres	Chicken stock
	salt and pepper
6-8	thick slices pancetta, cut into 1 cm pieces

Method

Heat the extra-virgin olive oil in a broad-based saucepan over medium heat. Add the sage leaves and gently sauté, stirring with a wooden spoon, until they colour slightly, 3–4 minutes. Add the onion, leek and carrot and sauté for a few minutes until they start to colour. Add the pumpkin. Drain the barley and rinse with cold water then add to the pan. Add the reserved rind of the parmesan.
Pour in the stock and bring up to the boil. Then reduce the heat again to a simmer until the barley is cooked and the pumpkin is tender, about 20 minutes. Season well with salt and pepper.
Heat a non-stick frying pan and fry the pancetta slices, in batches, for a few minutes until crisp. Drain on paper towel.
Divide the soup into warm bowls, sprinkle with the parmesan and top with the pancetta. Alternatively place the soup in a large tureen and serve your guests at the table.

Tags:: Philippa; Phillipa; Sibley; European; restaurant; chef; high; end; fine; dining

Chunky pumpkin soup, barley, pancetta, parmesan

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