The combination of pumpkin and sage works brilliantly in Paul Heathcote's warming soup. Make this pumpkin soup recipe for a starter at a dinner party or a mid-week meal, paired with a slice of crusty bread. You can replace the chicken stock in this recipe with vegetable stock to make the pumpkin soup vegetarian
Cut the pumpkin into large pieces, place in a hot pan with a little olive oil for about 3 minutes until lightly coloured
Add the chicken stock, onion and sugar and simmer until the pumpkin and onion are cooked for about 15 minutes
Add the cream and bring to the boil, mix the cornflour and water together and stir in.
Allow to cool a little before placing in a liquidiser, with the butter for about 1 minute.
Return to the pan and add the sage, bring to the boil and season with freshly milled pepper and salt as necessary and finish with a drizzle of olive oil and a few sage leaves
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