Creamy Pumpkin and Sage Soup

Friday, 07 October 2011 07:54 Fork to Feast

The sweet creamy taste of pumpkin is a perfect match for the strong flavour of sage. Used in combination they make great risottos, quiches and even pizzas!

2 tbsp olive oil
1 onion finely chopped
3 cloves of crushed garlic
½ a medium pumpkin, peeled & diced
2 tbsp chopped fresh sage leaves
900ml vegetable stock
seasoning
3-4 tbsp double cream

Fry the onion and garlic for 3-4 minutes, or until soft and translucent. Add the pumpkin and sage and coat in the oil. Pour in the stock and cook gently for approx. 10 minutes until the pumpkin is tender. Season, then add the cream and blend until smooth. Serve with a drizzle of olive oil and a sage leaf. (No pumpkin??? Just use butternut squash!)