Cream of pumpkin and sage soup

30 minutes


  • 500g of pumpkin
  • 1 onion
  • 500ml of chicken stock
  • 1 tsp sugar
  • 1 tbsp of cornflour
  • 1 1/2 tbsp of water
  • 150ml of cream
  • 50g of butter
  • sea salt to season
  • pepper to season
  • 1 dash of olive oil
  • 6 sage leaves


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