Ingredients: 750g Muscat pumpkin, cleaned,200g cream,200g sour cream,500ml vegetable stock from 1 cube,Fresh sage leaves, chopped,150ml of white or red wine
Instructions:
- Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
- Drizzle with oil and roast at 200C until fork-tender and golden.
- In a blender mash the roasted pumpkin until smooth.
- Transfer into a soup pot.
- Add cream, sour cream, wine and vegetable stock, stir and combine.
- Bring the soup to a boil, then immediately remove from the flame.
- Sprinkle with chopped fresh sage leaves serve with croutons.
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