Roasted Butternut Pumpkin And Apple Soup

1. 1

   Preheat oven to 200u00b0C. Heat the oil in a small frying pan over high heat. Add the sage leaves and cook for 30 seconds or until they become crisp. Transfer to a plate lined with paper towel. Reserve the oil.

2. 2

   Place pumpkin, apple, onion and garlic in a roasting pan. Drizzle with reserved oil. Season with salt and pepper. Roast in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender. Remove from oven.

3. 3

   Remove garlic and set aside to cool. Transfer pumpkin mixture to a saucepan and add chicken stock. Squeeze the garlic pulp into the pumpkin mixture. Place over high heat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until pumpkin is tender and soup thickens slightly. Remove from heat. Transfer to the jug of a blender and blend until smooth. Add the cream and blend until well combined. Return to a clean saucepan and place over low heat. Cook, stirring, for 5 minutes or until soup is heated through.

4. 4

   Ladle among serving bowls. Top with sage leaves and serve immediately with crusty bread, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.