1.2 kg pumpkin, peeled, seeds removed and roughly chopped
1.5 litre chicken stock
1 clove garlic cut in half
1 loaf ciabatta bread cut into thick slices
250g Perfect Italiano Traditional Parmesan Grated
1 teaspoon smoked paprika
200g orzo (or macaroni) pasta, cooked and drained
freshly ground black pepper, to taste
Heat butter in a large saucepan over medium heat, add leek and bacon, cook until leek has softened. Stir in pumpkin and stock, simmer for 20 minutes or until pumpkin is tender.
Rub garlic clove over bread slices and place on a paper lined baking tray. Sprinkle with half Perfect Italiano Parmesan and paprika. Bake at 160°C for 10 minutes or until golden and cheese has melted.
Blend soup until smooth, add pasta and simmer for 5 minutes or until pasta has heated through. Stir in the remaining Parmesan and season to taste. Serve soup with warm Parmesan Garlic Toasts
