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Title: Roast Pumpkin Soup With Sage Butter
Categories: Soups, Vegetarian
Yield: 8 Servings

1 1/2 kg Pumpkin or squash flesh;
- cut into large chunks
3 tb Olive oil
100 g Butter
2 Leeks; washed, trimmed, and
- sliced into rounds
1/2 Onion; roughly chopped
1 1/2 l Chicken stock
24 Sage leaves

Preparation time: 15 minutes
Cooking time: 50 minutes

A velvety soup that will perk up any rainy day

Put 1.5 kg chopped pumpkin or squash flesh in a roasting-tin. Toss it
in 3 tb olive oil and season.

Place the tin in an oven preheated to 190?C / 180?C fan/gas mark 5
and cook for 15 to 20 minutes, or until the flesh is completely
tender and golden.

Meanwhile, melt 50 g of the butter in a heavy, broad-bottomed
saucepan and add the 2 sliced leeks and 1/2 roughly chopped onion.
Season.

Cover the pan and sweat the leeks and onion over a low heat for about
20 minutes, adding a splash of water every so often to stop the
mixture from catching and burning.

Add the pumpkin to the leeks and onion. Pour in 1.5 litres chicken
stock, season and bring to the boil.

Simmer for 15 minutes, then let the soup cool. Puree in a blender and
check the seasoning.

To serve, melt the remaining 50 g butter in a frying-pan and, over a
medium heat, saute 24 sage leaves for about a minute. They will
become slightly crisp.

Top each serving of soup with three sage leaves and a drizzle of the
melted butter.

Recipe by Diana Henry

Recipe FROM: <https://www.telegraph.co.uk/recipes/everyday/soups/
roast-pumpkin-soup-sage-butter-recipe/>

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