Roast pumpkin soup with sage butter recipe

·1-min read
Roast pumpkin soup with sage butter - Yuki Sugiura
Roast pumpkin soup with sage butter - Yuki Sugiura

I like to use Crown Prince for this as it has sweet flesh and a great colour, but butternut is fine if you can't find anything else.

Prep time: 15 minutes | Cooking time: 50 minutes

Serves

8

Ingredients

  • 1.5kg pumpkin or squash flesh, cut into large chunks

  • 3 tbsp olive oil

  • 100g butter

  • 2 leeks, washed, trimmed and sliced into rounds

  • ½ onion, roughly chopped

  • 1.5 litres chicken stock

  • 24 sage leaves

Method

  1. Put the pumpkin or squash flesh in a roasting-tin. Toss it in the oil and season. Place the tin in an oven preheated to 190C/180C fan/gas mark 5 and cook for 15 to 20 minutes, or until the flesh is completely tender and golden.

  2. Meanwhile, melt half the butter in a heavy, broad-bottomed saucepan and add the leek and onion. Season. Cover the pan and sweat the leeks and onion over a low heat for about 20 minutes, adding a splash of water every so often to stop the mixture from catching and burning.

  3. Add the pumpkin to the leeks and onion. Pour in the stock, season and bring to the boil. Simmer for 15 minutes, then let the soup cool. Purée in a blender and check the seasoning.

  4. To serve, melt the remaining butter in a frying-pan and, over a medium heat, sauté the sage leaves for about a minute. They will become slightly crisp. Top each serving of soup with three sage leaves and a drizzle of the melted butter.

Our goal is to create a safe and engaging place for users to connect over interests and passions. In order to improve our community experience, we are temporarily suspending article commenting