Hand-picked places to eat, stay, shop & cook in the South West

Pumpkin and sage soup

Home » Good stuff » Pumpkin and sage soup

‘Tis the season for suppers that warm the soul. Try this delish pumpkin and sage soup from Tom Williams-Hawkes at The Salutation Inn at Topsham for a seasonal hit of cosiness

pumpkin and sage soup

Makes 10 servings

You will need

Pumpkin 2kg
Salt
5g
Sage
40g
Onion
150g, sliced
Garlic 20g, cloves
Unsalted butter 
100g
Water 1l
Chicken or vegetable stock 1l

Pumpkin seeds to garnish, toasted
Pumpkin oil to garnish
Sage
to garnish, chopped

Method

  1. Cut the pumpkin in half, remove the seeds and cut into large segments.
  2. Place onto a tray oiled with olive oil. Add a little of the salt and place into an oven at 160°c for around 35 minutes until nearly cooked (the segments should be lightly coloured). Turn halfway through cooking.
  3. In a saucepan, sweat the onions and garlic with the butter and remaining salt until soft.
  4. Add the cooked pumpkin, then cover with the water and stock and add the sage.
  5. Bring to the boil then simmer gently until cooked.
  6. Place in blender until smooth, adding a little more seasoning and stock to taste.
  7. Garnish with toasted pumpkin seeds, pumpkin oil and a little chopped sage.

Also try

Jerusalem artichoke soup

Soup starters just got interesting with this smoked haddock and jerusalem artichoke recipe from Tom Hunter, executive chef at The Scarlet in Mawgan Porth

Split yellow pea and ham soup recipe

‘Soups don’t need a recipe – look at what you have, put it in a pot and make something tasty,' says Sam Moody of The Bath Priory

This sweet potato, coconut and chilli soup recipe has a beautiful colour and texture - it's perfect for cold winter days