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1 pouch of Pitango Organic Pumpkin & Ginger Soup
2 thick slices ciabatta bread
2 tbsp olive oil
1 tsp salt
2 rashers pancetta
2 tbsp chopped feta cheese
2 tbsp fresh chopped parsley
Preheat oven to 2200 C.
Place bread on an oven tray and top with olive oil and salt. Place in oven until crisp and golden. Then cut into smaller pieces.
Chop pancetta into small pieces and cook in pan with small amount of olive oil until crispy.
Empty pouch of soup into microwave safe bowl and heat in microwave for 3 – 4 mintues, until heated through.
Serve soup in bowls with croutons, pancetta, feta and parsley on top.