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Pumpkin and Sage Soup

A silky autumn soup made from tinned pumpkin puree and fresh sage. Costs less than 40p per portion and tastes like something from a gastropub. Ready in 25 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course, Starter
Cuisine: british, Italian
Ingredients Method

Ingredients
  

  • 1 tin (400g) pumpkin puree (not pie filling)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 leaves fresh sage (or 1 tsp dried)
  • 500ml vegetable stock
  • 100ml milk
  • 1 tbsp olive oil
  • 1 pinch nutmeg
  • To taste salt and black pepper
  • 2 slices bread (for croutons)

Method
 

  1. Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 5 minutes until soft.
  2. Add the garlic and sage leaves (keep 4 leaves whole for garnish). Cook for 1 minute until fragrant.
  3. Stir in the pumpkin puree, vegetable stock and nutmeg. Bring to a simmer and cook for 15 minutes.
  4. While the soup simmers, cut the bread into cubes and fry in a little oil until golden to make croutons.
  5. Blend the soup with a stick blender until smooth. Stir in the milk and season to taste.
  6. Serve topped with croutons and the remaining sage leaves, fried crisp in a little oil.