An autumn soup with pumpkin, celeriac and crispy sage
An autumn soup with pumpkin, celeriac and crispy sage
The soft and gentle flavours of autumn days – pumpkins, squashes and beetroot (beets) all bring a sense of excitement to my kitchen. This soup recipe is quick and simple and really champions autumn. I have also added the mighty celeriac – agreed, it’s not much of a looker, but I think it’s so versatile with a wonderful texture that sits in good company with the pumpkin. The deep orange colour of this soup will bring warmth and happiness to any table.
Serves 4
Ingredients
6 tablespoons olive oil
1 medium onion, chopped
1 litre (34 fl oz/4 cups) chicken or vegetable stock
500 g (1 lb 2 oz) pumpkin, peeled and deseeded,
cut into even-sized small cubes
300 g celeriac (celery root), peeled and cut into even-sized small cubes
8 sage leaves
Cornish sea salt and freshly ground black pepper
method
In a large saucepan soften the onion and garlic. Add the sausages colour until golden brown. Add the tomatoes and vegetable stock, sea salt and black pepper. Add the shredded savoy cabbage and simmer slowly 2 hours. To serve spoon into bowls and finish with a spoonful of crème fraiche and sprinkle with parsley. The day after this tastes even better. I have been know grate cheese over the top and grill it, this is particularly satisfying on a very cold day.
A cook’s note
Serve in your favourite bowls, topped with the crispy sage.
