Pumpkin Soup
Autumn recipe
Equipment
- Large Saucepan
Ingredients
- 800 g Carved out pumpkin flesh / diced pumpkin
- 1 large White Onion
- 1 knob Butter / Vegan Butter
- 1 small glass White Wine
- 500 ml Vegetable Stock
- 1 large handful Sage Leaves torn
- 50 ml Double Cream
- Salt & Pepper
Instructions
- Put the knob of butter with some salt and pepper in a saucepan to melt. Add the onion and fry on a low heat for about 5 minutes until soft.
- Add the sage and fry before adding the pumpkin and stock. Put the lid on and leave to cook on a low heat for about half an hour.
- Blitz the soup with a hand blender until smooth, then add the cream and wine and stir. Taste and season again if needed. Try not to let the soup boil now. If the soup has a slight bitter taste from the wine, add a teaspoon of agave syrup or sugar to sweeten.
- Serve and Enjoy!