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–+ servings

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 5 minutes
Scotty Boxa

Pumpkin and Sage Soup (Australian Winter Comfort)

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Roasted pumpkin and crispy sage soup. Australian winter in a bowl: bright orange, slightly sweet, finished with a swirl of cream and crackling sage leaves.

Ingredients

  • 1.5 kg pumpkin (Kent or butternut), peeled and cubed
  • 1 large brown onion, quartered
  • 4 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 L vegetable or chicken stock
  • 1/2 cup thickened cream plus extra to serve
  • 12 fresh sage leaves
  • 2 tbsp butter for crisping the sage

Method
 

Method
  1. Preheat oven to 200°C (400°F). Spread pumpkin, onion, and garlic on a large tray. Drizzle with 2 tbsp olive oil, sprinkle with cumin, paprika, salt, and pepper. Toss to coat.
  2. Roast 35 minutes until the pumpkin is tender and lightly caramelised at the edges.
  3. Transfer roasted veg to a large pot. Add stock. Bring to a simmer.
  4. Blend with a stick blender until completely smooth. Add more stock if you like a thinner soup.
  5. Stir in the cream. Taste and adjust salt and pepper.
  6. Crisp the sage: melt butter in a small frying pan over medium heat. Add sage leaves and fry 30-45 seconds until they crackle. Drain on paper towel.
  7. Ladle soup into bowls. Drizzle with extra cream, top with crispy sage leaves and a final crack of black pepper.

Nutrition

Calories: 240kcal

Notes

Pumpkin choice. Kent (Jap) or butternut both work. Butternut is sweeter, Kent has more savoury depth. Don't use the big watery Halloween pumpkins; flavour is too thin.
Vegan version. Swap the cream for coconut cream or full-fat oat cream. Use vegetable stock. Skip the butter for the sage; use olive oil to crisp them.
Make ahead. The soup itself keeps 3 days in the fridge or 3 months in the freezer. Crisp the sage fresh on the day you serve.

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