SPICED ROAST PUMPKIN SOUP WITH FETA AND CRISPY FRIED SAGE

The weather suddenly got properly chilly and Autumnal, so much so that we have (reluctantly) had to switch on the heating.  It is definitely the time of year for hot drinks, cosy jumpers and hearty soups. Soup becomes much more of a staple in the colder months, and is so easy to make, healthy, filling and is just the thing to warm you up on a wet, chilly Autumns day.


///     INGREDIENTS

Soup:
  • sage leaves
  • Approx 2kg pumpkin - unprepared weight, not carving pumpkin
  • 2 brown onions
  • 4 garlic cloves - unpeeled
  • 50 ml olive oil
  • salt and pepper
  • 1 litre hot vegetable stock
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper - or to taste
  • 200 ml full fat milk
  • 2 large sprigs fresh thyme - leaves only

    Crispy Fried Sage (optional):
  • sage leaves
  • vegetable oil
    To Serve:
  • cream
  • feta cheese

///     METHOD

  1. Preheat the oven to 200C/400F/gas mark 6. De-seed the pumpkin and cut into thin wedges, halve, peel and thinly slice the onions and spread the pumpkin, onion and unpeeled garlic over a large baking tray. Drizzle over the olive oil and sprinkle with salt and pepper; rub the oil in so that everything is coated. Roast for about 45 minutes to 1 hour, turning occasionally, until tender. Remove from the oven and set aside until cool enough to handle.
  2. Peel the papery skin off the pumpkin (it doesn't matter if you don't get it all) and place the flesh in a large pan along with the onion. Squeeze the garlic out of the skin into the pan; add the vegetable stock, spices, milk and thyme and use a stick blender to blend the soup until it is completely smooth. Season generously with salt and pepper and add more spices if required.
  3. To make the crispy fried sage (if using), pour enough vegetable oil into a non-stick frying pan so that it is at least 1cm deep then heat until the oil is very hot. Place some kitchen roll on a plate. Fry the sage leaves for a couple of seconds then remove from the oil with a slotted spoon and place on the kitchen roll to drain. Don't fry the leaves until they go brown or they will be bitter.
  4. To serve, ladle the soup into bowls and top with a drizzle of cream, some crumbled feta, croutons and some crushed fried sage.

///     RECIPE NOTES

  • You can leave out the cream and sage if you like but I do recommend serving it with the croutons and feta; the creamy, salty cheese is delicious with the spiced soup and the croutons provide a nice variation in texture.

    If you’ve tried this recipe, or any other recipe on the blog, please us know know how you got on with it - we love hearing from you! 
     RECIPE FROM  https://domesticgothess.com