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This is Matthew Hayden’s take on the pumpkin soup from the Perth Hyatt which sustained him through 10 hours of batting when he scored his world record 376 runs.
Boil potatoes and pumpkin in a large saucepan of salty water until soft. Mash potato with splash of milk and dollop of butter and set aside.
Brown off onions, garlic and rosemary in a frying pan with butter. While they are frying, add slices of prosciutto to grill.
Blend cooked pumpkin cubes with stock stirring occasionally. Add ham and blend. Add garlic and onions and blend until thick and creamy. Season to taste.
Transfer mixture into a hot saucepan and let simmer for five minutes until hot.
Ladle soup into serving bowls and add a dollop of mash potato in the middle. Top with grilled prosciutto, Italian parsley and splash of olive oil.
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