Festival Recipe
Pumpkin Soup with Caramelised Onions and Fried Sage Leaves
Recipe by Rachel Allen
- Serves4–6
Ingredients
- 20g butter
- 1 onion, chopped
- 2 small leeks, trimmed and chopped (250g altogether)
- 600g peeled, deseeded pumpkin (weigh when prepared), cut into 1cm dice
- 700ml chicken or vegetable stock
- 300ml milk or cream, or a mixture
- 2 teaspoons chopped sage
For the caramelised onions:
- 2 tablespoons extra virgin olive oil
- 2 onions, thinly sliced
For the fried sage leaves:
- 2 tablespoons extra virgin olive oil
- 15–20 sage leaves (make sure they're dry or they'll splatter in the oil)
Method
- Prepare the caramelised onions by pouring olive oil into a saucepan over medium to low heat. Add onions, season with salt and pepper, reduce to low heat, and cook uncovered for 45–60 minutes, stirring regularly, until deep golden brown and tender. Transfer to a bowl.
- Melt butter in a large saucepan over medium heat. Add onions, leeks, and pumpkin, season with salt and pepper, cover with butter wrapper or parchment and lid, cook 10–15 minutes until softened.
- Add stock, bring to boil, boil 2 minutes, then add milk/cream and chopped sage leaves. Blend until smooth and taste for seasoning.
- Pour soup into warm bowls. Heat olive oil in a sauté pan, add sage leaves, and fry a few seconds until crisp. Top each bowl with caramelised onions, fried sage leaves, and sage oil drizzle.
