Roasted Pumpkin Soup with Sage Cream - Seasonal Recipe

Roasted Pumpkin Soup with Sage Cream

🌍 Seasonal, Autumn Difficulty: ●●●○○

Pumpkin soup has been prepared in the Americas since pre-Columbian times; European colonists adopted indigenous cooking methods, and roasted pumpkin soup remains one of the most internationally widespread autumn dishes.

Ingredients

• 1.5 kg (1.5kg (3.3 lbs)) pumpkin or butternut squash, cut into wedges, seeds removed
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 litre (4 cups) vegetable or chicken stock
• 240ml (1 cup) coconut milk or heavy cream
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• Salt and black pepper
• 120ml (½ cup) heavy cream
• 12 fresh sage leaves
• 2 tbsp butter

Method

1. Preheating — Preheat oven to 200°C (400°F). Brush pumpkin wedges with olive oil and roast cut-side down for 35–40 minutes until very tender and caramelised.
2. Step 2 — Scoop flesh from skin. In a large pot, sauté onion in olive oil until soft; add garlic and spices, cook 2 minutes.
3. Adding — Add pumpkin flesh and stock. Simmer 10 minutes. Blend until silky smooth. Stir in coconut milk/cream. Season generously.
4. Making — Make sage cream: fry sage leaves in butter over medium-high heat until crisp; drain on paper towel. Whip cream to soft peaks; fold in half the fried sage, crumbled.
5. Serving — Serve soup in bowls, topped with a dollop of sage cream and remaining crispy sage leaves.

Tags: ) pumpkin or butternut squash, olive oil, onion, garlic, litre vegetable or chicken stock · Source: Brittani's Almanac