Creamy and packed with pumpkin flavour, this soup is liquid comfort.
- 1 1/2kg hokkaido pumpkin (3.3oz)
- 1 very large onion
- 1 tablespoon olive oil
- 1l vegetable broth (4 cups)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- a handful of fresh sage
- 100ml heavy cream* (1/2 cup)
- Cut the pumpkin in half, scrape out the seeds, peel, and cut into bite size pieces.
- Cut the onion into small pieces. Add olive oil to a big pot and sauté the onion until translucent, for about 3 minutes.
- Then add the chopped pumpkin and sauté for another 2 minutes. Add the vegetable broth and spices and bring to a boil. Once it has boiled, add in the sage and turn down the heat. Let it simmer for about 20 minutes or until the pumpkin is soft.
- Let it cool for a few minutes before transfering to a blender. Remove the sage leaves and add the soup to your blender along with the heavy cream. Blend until smooth, adding more water if necessary.
- Serve topped with sage or thym leaves, a dallop of sour cream and pumpkin seeds.
*If you are omitting the heavy cream, use 1/2 cup of water instead