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Creamy Pumpkin Soup
with Crisp Sage Croutons

Textures to satisfy. This soup will surely nourish, nurture and satisfy on the coldest days.

June 26, 2017

Creamy Pumpkin Soup
with Crisp Sage Croutons

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Pumpkin Soup

ingredients for one and a half litres
soup
700gm butternut or jap pumpkin
200gm brown onion
salt flakes
pepper
500gm royal blue potatoes
750ml chicken stock
150ml milk
croutons
175gm crusty bread slices
2 Tbsp extra virgin olive oil
2 tsp very finely chopped sage leaves

method

  1. Pre-heat oven to 190ºC with top and bottom oven elements.
  2. Prepare  soup. Cut pumpkin into large chunks. Peel and remove seeds and discard. Cut flesh into 3cm chunks. Toss in large bowl with 1½ tablespoons olive oil, 1 tsp salt and good pinch pepper.
  3. Place in single layer on large non-stick paper lined baking tray.
  4. Roast for 35 minutes, until tender and pumpkin is caramelised on the edges.
  5. Meanwhile, peel and finely chop onion.
  6. Place saucepan over medium heat.
  7. When hot, add onion with 1 tablespoon olive oil. Season with salt and pepper and fry for about 5 minutes, until softening and colouring.
  8. Meanwhile peel potatoes and cut into 3cm chunks.
  9. Add to saucepan with chicken stock. Stir and put lid on pan.
  10. Bring to the boil and simmer for about 10 minutes, until potatoes are tender.
  11. When pumpkin is cooked, add to saucepan. Simmer for a further 5 minutes. Remove from heat and cool for a few minutes.
  12. Add milk to soup. Blend until smooth. Taste and alter seasoning. Pumpkin is sweet so it will need to be balanced with salt for our tastbuds to enjoy.
  13. To make croutons, rip bread, including crusts into chunks about the size of a 20 cents piece. Place in large bowl.
  14. Finely chop sage leaves, add to bread in bowl.
  15. Drizzle olive oil over bread. Toss well.
  16. Place on non-stick lined baking tray. Roast for 10 to 12 minutes, until golden and crisp.
  17. Serve hot soup topped with croutons.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Make this with sweet potato in place of pumpkin. Or half amounts of each and combine.
  • Homemade chicken stock will always be best for nutritionally. If making, ensure free-range carcasses are purchased.
  • Replace sage with rosemary or thyme to make croutons.
  • Add finely grated Parmesan cheese to croutons along with herbs and toss to coat with oil for a cheesy version.
  • Use Royal Blue Potatoes (which are purple) they cook and blend to a smooth consistency.
  • Use olive oil in place of extra virgin. Light olive oil is also okay and better nutritionally than refined vegetable oils.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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