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Roasted Pumpkin & Sage Soup

An autumn bowl from the pumpkin field.

Pumpkins, squash, carrots and tomatoes
  • 55 MinutesCooking
  • Serves 4As Written
  • EasyLevel

An Autumn Bowl From The Pumpkin Field

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Roast the pumpkin until its edges catch, then blend it with sweet onion, garlic and sage from the herb garden.

Method

  1. Roast. Lorem ipsum dolor sit amet, cut the pumpkin into wedges, oil and roast at 200°C for 35 minutes.
  2. Soften. Consectetur adipiscing elit, cook the onion and garlic gently in the pot until sweet.
  3. Simmer. Sed do eiusmod tempor, add the pumpkin, the sage and the stock; simmer 10 minutes.
  4. Blend. Ut labore et dolore, blend until smooth, stir in the cream and season to taste.

Fry a few sage leaves in butter until crisp and lay them on top just before serving.

Carl Martell, The Farm Kitchen
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