Autumn Pumpkin and Sage Soup

Instructions

1. 1
   Preheat oven to 200°C. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes until tender.
2. 2
   Heat remaining olive oil in a pot over medium heat. Sauté diced onion until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
3. 3
   Add roasted pumpkin to the pot with vegetable stock and bring to a simmer.
4. 4
   Tear in 4 sage leaves and simmer for 5 minutes to infuse flavours.
5. 5
   Blend soup until smooth using an immersion blender or regular blender.
6. 6
   Stir in double cream and season to taste with salt and pepper.
7. 7
   Pour into bowls and garnish with remaining fresh sage leaves and a drizzle of cream.