Name: Pumpkin Soup with Sage (Soupe au potiron)
Yield: Serves 4–6
Cuisine: France
Ingredients: 750 ml-1 litre chicken stock; 750 g pumpkin, peeled and cut in chunks; salt, pepper; 8 sage leaves, sliced into little strips; 1 stick celery, finely sliced; 1 carrot, finely diced; 4 tbsp cream; 2 bay leaves; 1 leek, white part only, finely sliced; 1 onion, finely chopped; 5 tbsp olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Ingredients

5 tbsp olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced

Method

Heat 3 tablespoons of the olive oil in a large pan and soften the onion and leek without letting them brown.

Pour in the stock, add the pumpkin, carrot, celery and bay leaves. Season with salt and pepper, bring to the boil and simmer for 30 minutes, covered. Extract the bay leaves.