Pumpkin & Sage Soup

• Pumpkin(800 g)
• Onion(1)
• Garlic(3 cloves)
• Sage(10 g)
• Olive oil(3 tbsp)
• Vegetable Broth(900 ml)
• Coconut milk(200 ml)
• Salt(1¾ tsp)
• Black pepper(½ tsp)
• Nutmeg(¼ tsp)
• Sourdough(4 slices)

Method

1. 1

   Peel and roughly chop {Pumpkin}. Dice {Onion}, slice {Garlic}, and finely chop most of the {Sage}, reserving a few leaves for finishing. Cut {Sourdough} into bite-size pieces.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add {Onion}, {Garlic}, and chopped {Sage} with {Salt} and {Black pepper}. Cook until softened and fragrant, about 5 minutes.

   ~5 min

3. 3

   Add {Pumpkin}, {Vegetable Stock}, and {Nutmeg}. Bring to a boil, then reduce the heat and simmer until the pumpkin is very tender, 18 minutes.

   ~18 min

4. 4

   While the soup simmers, toss the {Sourdough} with {Olive oil} and {Salt}. Toast in a dry pan or oven until golden and crisp, about 7 minutes.

   ~7 min

5. 5

   Blend the soup until completely smooth, then stir in {Coconut milk}. Warm through for 2 minutes if needed, then serve topped with the reserved sage and the croutons alongside or over the soup.

   ~2 min