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Add sage to a roast pumpkin soup

Sage can be added to a seasonal pumpkin soup

Chefs thinking of new flavour pairings for seasonal soups could try roast pumpkin and sage.

Food writer and cook Diana Henry shared her ingredients for this recipe in the Daily Telegraph.

Preparation involved roasting a seasoned pumpkin tossed in oil until the flesh is tender.

While this is in the oven, leek and onion are cooked in a pan with melted butter and water is added infrequently to prevent burning.

After the pumpkin is cooked, it is cut up and added to the pan with stock and seasoning and these ingredients are brought to the boil.

Once this has simmered for quarter of an hour it is pureed in a blender.

Ms Henry's serving suggestion was to saute sage in a frying pan with butter and top each portion of the soup with the herb.

Nigel Slater recently recommended the use of sage in a roast pork and milk recipe published in the Guardian.

Related Products: Sage

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