Maule & Maule Food & Drink

31/10/2024

Boardroom Catering🍴

30/10/2024

22/09/2024

Autumn is here - sharing a recipe that makes good use of the abundance of pumpkins that we will see over the coming weeks…

Roast pumpkin soup with brown sage butter
serves 4

INGREDIENTS

2 tbsp olive oil
750 g squash or pumpkin flesh, diced
2 red onions, chopped
2 cloves of garlic,chopped
1 tsp grated nutmeg
750 ml chicken or veg stock
5 sage leaves, washed and chopped
freshly ground black pepper and flaky sea salt, to taste

SAGE BUTTER
25 g butter
4 sage leaves, chopped

METHOD
Preheat oven to 200c.
On a heavy roasting tray, arrange the pumpkin and onions drizzle with olive oil and roast for 10 mins, allowing the edges to slightly char.
Remove from oven, add garlic and continue to roast for 5 more mins.
Transfer to a soup pot, adding stock, nutmeg and sage, bring to boil then simmer for 20 mins till really tender.
Blend soup till velvety smooth, season to taste.
In a pan heat butter and sage leaves till butter becomes nut brown in colour, remove sage leaves.
Serve soup piping hot in a bowl with a generous drizzle of sage butter to finish.