Roast Pumpkin Soup with Brown Sage Butter
With Halloween just around the corner this week I’ve taken advantage of the glut of pumpkins and squashes that seem to be everywhere at the moment.
Pumpkin has never really had the same love from most of us in the British Isles as it has in the States – over there it is almost revered. This it seems is to do with the first colonists who faced serious food shortages and starvation, the pumpkin that’s native to the Americas in part helped them through these hard times – so much so that in 1621 the pilgrims from the Plymouth Colony in Massachusetts held a feast giving thanks for their first successful harvest.
Cut to modern times and the pumpkin pie has pride of place with the turkey on most American family thanksgiving tables. The big orange Halloween pumpkin can be a bit of work – cutting, removing seeds and peeling. If there wasn’t so many of them I would usually use a butternut squash for this dish and I have also, many times made a delicious soup for the family using frozen diced butternut squash – a great time saver if you need something warm and soothing in a hurry.
The sage butter adds a little bit of almost popcorn like flavour to the finished soup and it’s so easy to do that I urge you to give it a try. If you have a pot of this on the stove when everyone comes home from guising I’m sure it will be the perfect end to a spooky night of fun. Enjoy.
750g squash or pumpkin flesh, diced
2 red onions, chopped
2tbsp olive oil
2 cloves of garlic, chopped
750ml chicken or veg stock
1tsp grated nutmeg
5 sage leaves, washed and chopped
freshly ground black pepper and flaky sea salt, to taste
4 sage leaves, chopped
Preheat oven to 200 degrees / Gas mark 6
1. On a heavy roasting tray arrange the pumpkin and onions, drizzle with olive oil and roast for 10 mins., allowing the edges to slightly char.
2. Remove from oven, add garlic and continue to roast for 5 more mins.
3. Transfer to a soup pot adding stock, nutmeg and sage, bring to boil then simmer for 20 mins. till really tender.
4. Blend soup till velvety smooth, season to taste.
5. In a pan heat butter and sage leaves till butter becomes nut brown in colour, remove sage leaves.
6. Serve soup piping hot in a bowl with a generous drizzle of sage butter to finish.