Name: Pumpkin and Sage Soup
Prep time: 15 min
Cook time: 55 min
Yield: 6 servings
Ingredients: 1.2kg pumpkin, peeled and cubed (butternut or kent); 1 onion, quartered; 4 cloves garlic, unpeeled; 3 tbsp olive oil; 1 litre chicken or vegetable stock; 200ml coconut cream or cream; 20 fresh sage leaves; 30g butter; to taste salt, pepper, nutmeg; to serve toasted pumpkin seeds

Servings

⏱ 15 Prep

🔥 55 Cook

🥕 Ingredients

1.2kg pumpkin, peeled and cubed (butternut or kent)
1 onion, quartered
4 cloves garlic, unpeeled
3 tbsp olive oil
1 litre chicken or vegetable stock
200ml coconut cream or cream
20 fresh sage leaves
30g butter
to taste salt, pepper, nutmeg
to serve toasted pumpkin seeds

👩‍🍳 Method

Preheat oven to 200°C. Toss pumpkin and onion with olive oil, salt and pepper. Add garlic cloves. Roast 35–40 minutes until golden and caramelised at the edges.

Squeeze garlic from skins. Blend pumpkin, onion and garlic with stock until completely smooth.

Pour into a pot, stir in cream and heat gently. Season with salt, pepper and a grating of nutmeg.

Fry sage leaves in butter until crisp — about 30 seconds. Drain on paper towel.

Serve soup in warm bowls, drizzle with cream, scatter crispy sage and toasted pumpkin seeds.

💡 Chef's Notes

Roasting rather than simmering is what separates an extraordinary pumpkin soup from an ordinary one.