‘Tis the season for suppers that warm the soul. Try this delish pumpkin and sage soup from Tom Williams-Hawkes at The Salutation Inn at Topsham for a seasonal hit of cosiness
www.salutationtopsham.co.uk
Serves 10
- Pumpkin 2kg
- Salt 5g
- Sage 40g
- Onion 150g, sliced
- Garlic 20g, cloves
- Unsalted butter 100g
- Water 1l
- Chicken or vegetable stock 1l
- Pumpkin seeds to garnish, toasted
- Pumpkin oil to garnish
- Sage to garnish, chopped
- Cut the pumpkin in half, remove the seeds and cut into large segments.
- Place onto a tray oiled with olive oil. Add a little of the salt and place into an oven at 160°c for around 35 minutes until nearly cooked (the segments should be lightly coloured). Turn halfway through cooking.
- In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
- Add the cooked pumpkin, then cover with the water and stock and add the sage.
- Bring to the boil then simmer gently until cooked.
- Place in blender until smooth, adding a little more seasoning and stock to taste.
- Garnish the pumpkin and sage soup with toasted pumpkin seeds, pumpkin oil and a little chopped sage.
You will need
- Pumpkin 2kg
- Salt 5g
- Sage 40g
- Onion 150g, sliced
- Garlic 20g, cloves
- Unsalted butter 100g
- Water 1l
- Chicken or vegetable stock 1l
- Pumpkin seeds to garnish, toasted
- Pumpkin oil to garnish
- Sage to garnish, chopped
Method
- Cut the pumpkin in half, remove the seeds and cut into large segments.
- Place onto a tray oiled with olive oil. Add a little of the salt and place into an oven at 160°c for around 35 minutes until nearly cooked (the segments should be lightly coloured). Turn halfway through cooking.
- In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
- Add the cooked pumpkin, then cover with the water and stock and add the sage.
- Bring to the boil then simmer gently until cooked.
- Place in blender until smooth, adding a little more seasoning and stock to taste.
- Garnish the pumpkin and sage soup with toasted pumpkin seeds, pumpkin oil and a little chopped sage.
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