A quick and easy soup for autumn from ” Sea & Shore” by Emily Scott.
Ingredients
- 6 tbsps olive oil
- 1 medium onion peeled and chopped
- 1 litre chicken or vegetable stock
- 500 g pumpkin peeled, deseeded and cu into small cubes
- 300 g celeriac peeled and cut into small cubes
- 8 fresh sage leaves
- sea salt and black pepper
Servings:
Instructions
- Heat 2 tbsps of the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5-10 minutes until soft and translucent but not brown.
- Add the stock and bring to a simmer then add the pumpkin and celeriac cubes and cook for 15-20 minutes until soft but still holding their shape. Add a good pinch of salt and a grind or two of pepper.
- Transfer to a blender or food processor and blend until smooth.
- Heat the remaining 4 tbsps of olive oil in a shallow frying pan over a medium heat and gently fry the sage leaves until crisp.
- Pour the soup back into the pan and warm through then check seasoning. Serve topped with the crispy sage.
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