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 20 minutes until golden and tender.
2. 2
   Meanwhile, heat remaining olive oil in a large pan over medium heat. Sauté diced onion until softened, about 5 minutes.
3. 3
   Add roasted pumpkin to the pan with vegetable stock. Bring to a gentle simmer for 5 minutes.
4. 4
   Remove from heat and blend until smooth using an immersion blender or food processor.
5. 5
   Stir in double cream and season with salt and pepper to taste. Gently reheat if needed.
6. 6
   In a small frying pan, crisp the sage leaves in a little olive oil for 2-3 minutes until fragrant. Toast pumpkin seeds separately until golden.
7. 7
   Pour soup into bowls and top with crispy sage leaves, toasted pumpkin seeds, and a drizzle of cream.