1½ kilograms crown pumpkin
sea salt and pepper
2 tablespoons olive oil
1 leek, sliced
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
2 tablespoons chopped fresh sage
1 teaspoon grated nutmeg
¼ teaspoon chilli flakes
5 cups vegetable stock
1 tin large white beans, drained and rinsed
¼ cup chopped parsley
ricotta fritters (see recipe below)
Ricotta and Sage Fritters
250 grams ricotta
¼ cup grated Parmesan
3 tablespoons plain flour
3 tablespoons ground almonds
1 clove garlic, crushed
1 tablespoon finely chopped sage
sea salt and ground pepper
20 sage leaves, optional
Preheat the oven to 180°C.
Peel and seed the pumpkin then cut into 3cm pieces. Place on a large lined baking tray and toss with olive oil, salt and pepper. Roast for 30 minutes or until just tender.
Soup: Heat the oil in a large saucepan and cook the leek, onion, carrot and garlic with a good pinch of salt until tender. Stir in the sage, nutmeg and chilli then the stock and roasted pumpkin. Bring to the boil then reduce the heat to a gentle simmer and cook for 20 minutes. Add the white beans and parsley.
To serve: Divide the soup between bowls and top with the ricotta fritters and extra fried sage leaves if using.
Ricotta and Sage Fritters: Combine all of the ingredients in a bowl and season.
To cook: Heat a little olive oil in a sauté pan and add spoonfuls of the mixture.
Top each one with a sage leaf and cook until puffed and golden on both sides. Fry any extra leaves until crisp. Makes about 16 fritters