Roast Pumpkin & Crispy Sage Soup

Nutrition per serving

Estimated cost $2.20 per serving · $8.80 total

Ingredients

• 1.2kg pumpkin, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves
• 3 tbsp olive oil
• 1 litre vegetable stock
• 12 sage leaves
• Sea salt and pepper

Contains: Onion, Garlic

Method

1. 1

   Heat the oven to 200C. Roast the pumpkin, onion and garlic with 2 tbsp oil for 30 minutes.

2. 2

   Tip into a pot with the stock, simmer 10 minutes, then blend until silky.

3. 3

   Fry the sage in the remaining oil for 20 seconds until crisp.

4. 4

   Season the soup, ladle into bowls and top with the sage and its oil.