Pumpkin and Sage Soup

By Wednesday, October 22, 2014

Whenever pumpkins come back into season and arrive back on supermarket shelves, I have a tendency to go a little crazy and stock up! I am not so much one to turn a pumpkin it into a lantern anymore, I am more concerned with experimenting with different recipes. Pumpkins are incredibly versatile vegetables that can be used in sweet or savoury dishes - try Thai Pumpkin Soup, Roasted Pumpkin Pasta, Pumpkin Spice Cupcakes or Pumpkin Pie. This recipe is one of my new favourites. I love using a baby pumpkin as a serving bowl, as it makes the whole eating experience fun and interactive. This recipe combines pumpkin with sage, a perfect match with the earthy pumpkin being perfectly complimented by the slightly peppery flavour of the sage. This soup is so quick and easy to make, nutritious and absolutely packed full of flavour. 

Serves 4

You will need:

1.5kg pumpkin, diced
1 mini pumpkin
16 sage leaves
2 celery stick, diced
1 garlic clove, diced
500ml chicken stock
large handful parsley, finely chopped
500ml water
olive oil

Preheat the oven to 220/ gas 7. Place the pumpkin cubes onto a large roasting tray with a drizzle of olive oil, the sage leaves and plenty of seasoning. Roast for 45 minutes to an hour, until the pumpkin is tender and golden.

Then, slice off the top of the baby pumpkin and use a spoon to get rid of the seeds and stringy membranes. Place on a baking tray and roast in the same oven as the pumpkin chunks, for 30 minutes, until golden and tender. 

In the meantime, add the celery and garlic to a large saucepan with a little butter and plenty of seasoning. Over a low heat, sweat the celery and garlic for 10 minutes until translucent. Add in the cooked pumpkin chunks, sage, stock and water and bring back to the boil. Then, simmer for 15 minutes.  

Place into a standing blender and blitz until silky smooth. Adjust seasoning and then serve in the baby pumpkin. Garnish with a little parsley. Enjoy! 

You Might Also Like