Summer stretched to the end of September this year, but I’ve gone from sandals to boots in about a fortnight. It’s suddenly autumn. Today was chilly and a little rainy. Time for soup.
Pumpkin soup. This is a hearty version perfect for this time of year, it uses just four ingredients; butternut pumpkin, red onions, olive oil and sage. Butternut pumpkin works best for a rich creamy soup. I found the pumpkin in the market for a euro each.
I chopped and de-seeded the pumpkin, peeled and halved two red onions, put them in a roasting dish, and then roughly chopped a handful of sage and sprinkled it over the vegetables. Drizzled the olive oil over.
Warm through and serve – you can add sour cream, croutons, grated cheese – whatever pleases you. A big bowl with thick slabs of toasted bread is a warming, soothing lunch.