Roasted Butternut Pumpkin and Sage Soup
- 1 x 1kg butternut pumpkin
- 1 onion halved
- 1 Tbsp + 1 1/2 Tbsp olive oil
- 3 cloves garlic finely chopped
- 1/2 tsp red pepper flakes optional
- sea salt + freshly ground black pepper
- 2 L 2 quart chicken or vegetable stock
- 12 fresh sage leaves
- 4 Tbsp Greek yoghurt optional, for serving
Preheat oven to 200C (390F). Cut the pumpkin in half length ways, then each half into thirds, scoop out seeds and cut off the stalks. Either discard the seeds or reserve for roasting at a later point. Place pumpkin and onion halves, both skin side down, on baking tray, drizzle with 1 Tbsp of olive oil and season. Bake for 35 min until pumpkin is soft.
Remove vegetables from oven and allow to cool. Once cool enough to handle, discard the onion skins and place onion and pumpkin into a food processor, blender or using a stick blender, with 1 cup of stock, blend until smooth. If using butternut pumpkin feel free to leave the skins on, they are delicious and soft once roasted. However, if you are using a pumpkin with a tougher skin (e.g. crown/grey pumpkin, buttercup squash or any blue pumpkin) you may want to scoop out the flesh and discard the skins once cooked.
In a large saucepan on medium heat add 1 1/2 Tbsp olive oil. Add the sage leaves and fry for approximately 30 sec or until crisp. Remove with a slotted spoon and place on a paper towel.
Add the garlic and red pepper flakes to the saucepan for 1 minute then the pumpkin mixture and remaining stock. Once the soup is heated through, check the seasoning and remove from heat.
Divide among your bowls and top each portion with a dollop of yoghurt and 3 crispy sage leaves.
Feel free to add more stock as required to achieve your desired soup consistency.
If you want an extra velvety soup, pass the soup through a sieve prior to serving.