About this recipe:This soup is incredibly delicious. It's a pureed soup, made with roasted pumpkin, carrots, apple, sage and cream. The roasted pumpkin really brings out a wonderful flavour. This soup is freezer friendly and can also be made with butternut squash.
1 onion, finely diced
2 carrots, finely diced
1 apple, peeled and finely diced
400g pumpkin flesh, roasted and diced
1 tablespoon sage leaves
700ml chicken stock
200ml double cream
freshly ground black pepper
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Method Prep:10min › Cook:30min › Ready in:40min
Heat butter in a large saucepan and fry the onion until soft and translucent. Add carrots, apple, roasted pumpkin and sage; saute for 8-10 minutes until everything is soft.
Remove from heat and puree with a hand blender, liquidiser or food processor.
Add chicken stock and simmer for about 15 minutes. Add cream and simmer another 5 minutes, do NOT boil. Season with salt and pepper to taste.