Cream of pumpkin and sage soup

PT30M

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Ingredients

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  • 500g of pumpkin
  • 1 onion
  • 500ml of chicken stock
  • 1 tsp sugar
  • 1 tbsp of cornflour
  • 1 1/2 tbsp of water
  • 150ml of cream
  • 50g of butter
  • sea salt to season
  • pepper to season
  • 1 dash of olive oil
  • 6 sage leaves
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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