Cream of pumpkin and sage soup
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The combination of pumpkin and sage works brilliantly in Paul Heathcote's warming soup. Make this pumpkin soup recipe for a starter at a dinner party or a quick lunch, paired with a slice of crusty bread. Vegetarians can replace the chicken stock in this recipe with vegetable stock.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Liquidiser
Method
1
Cut the pumpkin into large pieces, place in a hot pan with a little olive oil for about 3 minutes until lightly coloured
2
Add the chicken stock, onion and sugar and simmer until the pumpkin and onion are cooked for about 15 minutes
3
Add the cream and bring to the boil, mix the cornflour and water together and stir in.
4
Allow to cool a little before placing in a liquidiser, with the butter for about 1 minute.
5
Return to the pan and add the sage, bring to the boil and season with freshly milled pepper and salt as necessary and finish with a drizzle of olive oil and a few sage leaves
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