Saturday Market; Pumpkin Soup

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.

butternut pumpkin
I have sage growing on my terrace, the wonderfully pungent purple sage.

purple sageI 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.

vegetables ready for roasting to make pumpkin soup
Roast the whole lot at about 150C (in a fan oven) for about 45 minutes or until the pumpkin is soft. Remove from the oven.

Roast vegetables for pumpkin soupAllow to cool, then peel the skin off the pumpkin and put all vegetables into a pot, add about two cups of hot stock and blend. Adjust seasoning.

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.

Pumpkin soupIt will keep in the fridge for around five days, and freezes well.

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