I’m still a little in denial about Summer being over. The hot water bottle has come out of storage and my gloves are already in my bag but there is one thing I do love about Autumn – the comfort food.
My favorite has to be the humble squash! I adore butternut, but I also love pumpkins.
It really upsets me to see so many going to waste during Halloween. They shouldn’t just be for carving, a pumpkin is for life (well Autumn anyway). I like to have pumpkin in tagines, curries, chilis, hummus and baking. Even simply roasted pumkin on toast with cheese and walnuts is beautiful.
The find the easiest thing to do with a pumpkin is to make is soup.
You only really need 3 main ingredients and a bit of patience for this recipe. Most recipes I f0und for soup call for squashes to be peeled. I tried to peel a pumpkin once and gave up. By roasting the pumpkin, the skin almost caramelises which gives the soup a beautiful thick consistency. I’m going to be eating this soup throughout October with fruit and nut sourdough toast. I hope you enjoy it as much as I do.
Roasted pumpkin and sage soup
- 1 large pumpkin (or two medium sized ones)
- 2 large onions
- 750ml vegetable stock
- Sage leaves or sage salt
- Olive oil
- Preheat the oven to 200°C
- Wash the pumpkin and chop into bite-sized pieces
- Spread the pieces onto a baking tray, drizzle with oil and season with salt
- Bake for 30-40mins until the pieces begin to caramelise
- Chop the onions
- Heat some butter in a frying pan and cook the onions over a medium-high heat until the edges turn golden (we want the natural sweetness to come through)
- Once the squash is cooked, add the stock, onions and squash to a food processor or blender and puree until smooth. You can add some more water to get to the consistency that you like
- Heat some more butter in the frying pan and add a handful of sage leaves and toast until golden and crispy
- You can serve the soup with cream if you like.
- I personally like to have mine topped with toasted pumpkin seeds, crispy sage leaves and sourdough bread
- This is a really easy soup to adapt. You can add different herbs, cinnamon works really well, as do ginger and paprika