Roasted Pumpkin, Chestnut & Sage Soup

Prep time: 45 mins | Serves: 4

Ingredients

• 700g pumpkin, peeled and diced

• 150g cooked chestnuts, roughly chopped

• 120g onion, diced

• 20g garlic, chopped

• 20g fresh sage leaves

• 30g unsalted butter

• 20g olive oil

• 900g vegetable stock

• 100g double cream (optional, for richness)

• 6g sea salt

• 2g freshly ground black pepper

Instructions

1. Preheat your oven to 200°C.

2. Toss the diced pumpkin with 10g olive oil, a pinch of salt and a few sage leaves. Roast on a tray for 25 minutes, until golden and tender.

3. In a large pan, melt the butter with the remaining olive oil. Add the onion and garlic, cooking until soft and fragrant.

4. Stir in the roasted pumpkin, chestnuts and remaining sage leaves. Pour over the vegetable stock and bring to a gentle simmer for 10–12 minutes.

5. Remove from the heat and blend until silky smooth. Stir in the cream (if using), season to taste, and adjust with a little extra salt or pepper if needed.

6. Serve hot, with a drizzle of cream and a few crispy sage leaves on top if you fancy.

Storage.

Cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently until piping hot before serving — add a splash of stock or cream to loosen if needed.