Lots of pumpkins around this time of year. And nothing tastes better in autumn than a generous bowl of home-made soup !
I came across this recipe some time ago and really like this way of making pumpkin soup because the sage, one of my favorite herbs, just gives that little twist to the pumpkin taste, which actually needs a little something else to bring out the flavour.
The ingredients you need for this pumpkin-sage soup :
• olive oil
• 1 leek, finely chopped
• 125 gr celery, finely chopped
• 3 spoons fresh sage, chopped
• 800 gr pumpkin, finely chopped
• half a red chili (full one if you like it spicy) - optional
• 1.2 litre chicken stock
• 1 dl low-fat creme
• chicken meatballs - optional
• Sea salt and freshly ground pepper
Best to start by chopping the leek, celery and pumpkin. Especially for the pumpkin, it’s important to chop into little chunks.
Heat the oil in a big pan and add the leek, celery and the chili. Cover it for about 5 minutes and stir regularly. Then add the pumpkin and chopped sage leaves. Stir well and make sure the pumpkin is entirely soft/mushy before adding the chicken stock !
Add the chicken stock and boil for 8-10 minutes. Then use a stick blender to blend the soup. Blend until smooth. Add the creme and season well with salt and pepper. Chicken meatballs can be added as well. Kids usually like those ;)