Pumpkin and White Bean Soup with Ricotta and Sage Fritters
Ingredients
Main
- 1½ kilograms crown pumpkin
- olive oil
- sea salt and pepper
Soup
- 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
To serve
- 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 egg
- 1 clove garlic, crushed
- 1 tablespoon finely chopped sage
- sea salt and ground pepper
To cook
- olive oil
- 20 sage leaves, optional
Instructions
- 1
Main - Preheat the oven to 180°C.
- 2
Main - 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.
- 3
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.
- 4
To serve - Divide the soup between bowls and top with the ricotta fritters and extra fried sage leaves if using.
- 5
Ricotta and Sage Fritters - Combine all of the ingredients in a bowl and season.
- 6
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.
