A smooth, vibrant pumpkin soup seasoned with Parmesan and topped with a fragrant sage and chilli butter. A classic flavour combo for autumn.
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Serves
4
Pumpkin
White Onion
Chicken Stock
Parmesan
Sage Leaf
Single Cream
Toasted Hazelnut
Unsalted Butter
Chilli Flakes
Olive Oil
Serves
4
Pumpkin
White Onion
Chicken Stock
Parmesan
Sage Leaf
Single Cream
Toasted Hazelnut
Unsalted Butter
Chilli Flakes
Olive Oil
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Step 1.
Peel and roughly chop the pumpkin and onion.
Step 2.
Heat a glug of olive oil in a large saucepan over a medium heat. Sauté the pumpkin and onion for about 10 mins until starting to soften then add the chicken stock and leave to simmer for 15 mins.
Step 3.
Meanwhile, grate the Parmesan, finely chop the sage leaves and roughly chop the hazelnuts.
Step 4.
Remove the saucepan from the heat and add the cream, â…• of the chopped sage and the Parmesan. Blitz with a stick blender then season to taste with salt and black pepper.
Step 5.
Heat the butter in a small pan over a medium-high heat until sizzling then stir through the remaining chopped sage, hazelnuts and chilli flakes.
Step 6.
Divide the soup between bowls and drizzle over the fragrant butter.
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