Sage brings an unexpected element to this soup that really works. Super warming and homely.
Pumpkin and sage soup – to serve 8
- 1 tbsp olive oil
- 1 tbsp butter
- 3 onions, chopped
- 2 tbsp chopped sage
- 1.4kg of pumpkin or squash flesh
- 1 tbsp clear honey
- 1.5 litres vegetable stock
Melt the oil and butter in a large pot. Add the onions and sage and cook gently for about 15 minutes or until really soft. Add the squash and cook for another 5 minutes. Add the honey and stock. Bring to a simmer and cook until the squash is soft.
Cook before processing until smooth. Season and add a bit more stock if its too thick. Reheat to serve.
(Original recipe from BBC Good Food)
Advertisements
Wish I had a bowl right now! 🙂