This is one of our (and generally everyone's) favorite soup for especially very cold winter days. The recipe is here "Superb squash soup with the best parmesan croutons" by Jamie Oliver. And we made it with pumpkins instead of butternut squash (as they are from the same family of squashes!)
|fried sage leaves, rosemary and pumpkins|
We first fried the sage leaves until they are crisp as in the recipe. After that the vegetables (onion, celery, carrot, garlic and chili) and rosemary leaves are cooked in the same oil that we fried the sage.
After 10 minutes we added the pumpkin and the organic vegetable stock and simmered for about half an hour until the pumpkin is soft. Meanwhile we prepared the croutons from ciabatta slices with olive oil and parmesan.
|soup is simmering|
When the pumpkin is cooked through, we whizzed the soup with a hand blender (we left it slightly chunky).
And the soup is ready to be served with parmesan croutons and crispy sage leaves. We added a bit of cream as optional.