Pumpkin Soup with Parmesan & Sage
2 tbsp olive oil
20g sage leaves
1 onion, chopped
1kg pumpkin, cubed
2 cloves garlic
3 bay leaves
salt and black pepper
Heat 25g of the butter and 1 tablespoon of the oil in a frying pan. When hot, add the sage leaves a few at a time and cook for around 20 seconds on each side or until crispy. Transfer to a plate lined with kitchen roll and set aside.
Heat the remaining butter and oil in a large saucepan. Add the onions and pumpkin and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 5 minutes more.
Pour in the stock with the bay leaves and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes or until the vegetables are soft. Remove the bay leaves and blend until smooth, adding water to loosen if necessary.
Return to the heat and season to taste. Divide between bowls and serve with parmesan shavings, a drizzle of oil and the crispy sage leaves.