SUPER BOWL: The Ten Mile's pumpkin and basil soup with spiced sausage.
THE Ten Mile’s head chef Sarah King shares her recipe for a hearty soup.
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Pumpkin and basil soup with spiced sausage
- 1kg quality Kent pumpkin, peeled deseeded and cut into 2cm pieces
- 250g salted butter (plus a little extra for serving)
- 10-15 fresh basil leaves
- 1 Butt’s Gourmet Smokehouse cheese kransky, thinly sliced on angle
- 2 slices The Bicycle Baker sourdough, toasted and buttered
- Salt and pepper
Place pumpkin with enough water to just cover the pumpkin and add butter in to a medium sized pot.
Bring to boil and simmer gently until pumpkin is cooked and soft enough to be blended. About 30 minutes, timing may vary.
Add basil leaves to pumpkin and carefully puree to desired consistency.
Season to taste, add a little more butter!
To serve, gently saute sausage in butter. Heat soup and ladle into warm bowls, top with sausage and fresh basil. Serve with sourdough.
