Pumpkin soup is easy to make, easy to eat, but can also easily feel like pureed baby food.
Enter the crispy sage and chili oil.
This recipe makes the most out of the pumpkin, by roasting them until they are browned, and this will introduce a different, deeper flavour to the vegetable. For the chili oil, you can easily use store-bought chili oil, but if your wish to make your own, you can get the recipe of my version of chili oil HERE.
What You Need:
Half a medium sized pumpkin, peeled, and cut into big cubes
5 cloves of garlic, skin on
1/2 tsp rosemary, dried or fresh
1 bunch of sage, leaves only
1 cup of vegetable stock, or vegetable stock cube
Extra virgin olive oil
Optional: Chili oil
What You Do:
1. Preheat the oven at 180 degrees C. You can also use your air-fryer.
2. Toss the pumpkin cubes and garlic in some salt, extra virgin olive oil and rosemary. Arrange on tray, pop into the oven or air-fryer, and roast for between 30-40 minutes, or until the pumpkin is soft and beautifully sweet.
3. Remove the pumpkin into a blender, take the skin off the garlic and add them to the blender as well, then add 1/2 cup of your stock or your stock cube with 1/2 cup of water. Blitz until smooth.
4. In a deep, non stick pot, heat 2 tbsp of extra virgin olive oil, and add the sage leaves. You want to fry them up for 1 minute or until the leaves are crispy. Remove the leaves onto a plate.
5. In the pot, with the remaining oil, add the pumpkin blend you've made. Add the rest of the stock or another 1/2 cup of water, and bring to simmer. If the soup looks too thick for you, you can always add more water, according to your preferred consistency.
6. Ladle the soup into a bowl, scatter some sage leaves on top and drizzle some chili oil around. Eat steaming hot.