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Pumpkin and sage soup

Tom Williams-Hawkes share his rustic recipe for warming pumpkin and sage soup
pumpkin and sage soup

‘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
  1. Cut the pumpkin in half, remove the seeds and cut into large segments.
  2. 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.
  3. In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
  4. Add the cooked pumpkin, then cover with the water and stock and add the sage.
  5. Bring to the boil then simmer gently until cooked.
  6. Place in blender until smooth, adding a little more seasoning and stock to taste.
  7. Garnish the pumpkin and sage soup with toasted pumpkin seeds, pumpkin oil and a little chopped sage.

Supported by

Indy Cafe Cookbook Volume 2

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

  1. Cut the pumpkin in half, remove the seeds and cut into large segments.
  2. 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.
  3. In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
  4. Add the cooked pumpkin, then cover with the water and stock and add the sage.
  5. Bring to the boil then simmer gently until cooked.
  6. Place in blender until smooth, adding a little more seasoning and stock to taste.
  7. Garnish the pumpkin and sage soup with toasted pumpkin seeds, pumpkin oil and a little chopped sage.
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  • 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
  1. Cut the pumpkin in half, remove the seeds and cut into large segments.
  2. 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.
  3. In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
  4. Add the cooked pumpkin, then cover with the water and stock and add the sage.
  5. Bring to the boil then simmer gently until cooked.
  6. Place in blender until smooth, adding a little more seasoning and stock to taste.
  7. Garnish the pumpkin and sage soup with toasted pumpkin seeds, pumpkin oil and a little chopped sage.

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