Pumpkin and leek soup with sage butter
Serves 4
Preparation time
Cooking time
Serves 4 Preparation time Cooking time Ingredients
- 1 head garlic
- 50ml olive oil
- 1 brown onion, chopped
- 1 leek, chopped
- 500g butternut pumpkin, chopped
- 25g butter
- 2 litres water or vegetable stock
- sea salt and freshly ground black pepper
- 1-2 tablespoons white wine vinegar
- 1 small bunch sage
- 125g butter
- Salt and freshly ground black pepper
Method
- Preheat oven to 180ºC
- Wrap the garlic in aluminium foil with a little olive oil
- Roast the garlic until soft and golden, about 30 minutes
- Allow to cool then squeeze the soft garlic pulp out of the skins and set aside
- Heat the rest of the olive oil and the butter in a large saucepan
- Add the onion and leek and sauté until light golden
- Add the pumpkin and half the garlic and sauté for another 10 minutes
- Add the water/stock and simmer for 10-15 minutes until pumpkin is soft
- Puree until smooth and season with salt, pepper and vinegar to taste
- Mix the finely chopped sage through the softened butter with the rest of the garlic and season with salt and pepper
- Serve the soup with sage buttered bread and a little of the butter stirred through the soup
