Parmesan Pumpkin Soup with Crispy Sage

Infused with sage leaves and parmesan rinds (yes, the bits you would normally throw away!), this silky smooth pumpkin soup, topped with crispy sage leaves and grated parmesan is delicately flavoured for the fussiest eaters but also an easy way to serve up a decadent soup to impress your guests.

Whether you’re using up a glut of pumpkin (or butternut squash) around Halloween or looking for a delicious fragrant crowd-pleaser, this one is a guaranteed winner and of course, incredibly nutritious.

To make this Pumpkin Soup, you’ll need:

• 1kg (approx) pumpkin (or butternut squash), peeled, de-seeded and cut into chunks
• 2 medium onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp, heaped Ghee
• Handful of fresh sage leaves
• 2-3 Parmesan rinds
• 500ml Water
• 50g fresh Parmesan, grated

Make this indulgent Pumpkin Soup, here’s how:

In a food processor, chop the pumpkin into small pieces; in batches if necessary.

In a large saucepan, heat the ghee and add the onions. Gently fry for around 5 minutes, before adding the garlic. Continue to fry for a further 2 mins until the onions have softened and begun to caramelise. It is very important not to burn the onions at this stage; they should be lightly golden and translucent.

Add the water so it covers the vegetables, the parmesan rinds, and half the fresh sage leaves. Now add a generous sprinkle of salt to taste and bring to a boil. [As you’re not using stock, you’re in control of how much salt you use. Don’t be afraid to bring out the flavour with enough salt]

Reduce the heat and cover. Let it simmer for around 45 mins on a very low heat to allow the parmesan and sage leaves to infuse their delicious flavours into the soup.

Allow the soup to cool and ideally, if time permits, allow the flavours to infuse overnight. Otherwise, once the soup has cooled a little, discard the parmesan rinds and sage leaves before blending the soup using a hand blender or a food processor for around 2 mins, until the soup is silky smooth. If the soup is too thick, add a little boiled water until the desired consistency. Taste and adjust seasoning if necessary.

For the crispy sage leaves, heat a little ghee in a frying pan and put the leaves in one by one. Allow them to sizzle on one side for a minute or so before turning. Once they are golden, remove them and place them on a kitchen towel.

To serve, top with a few crispy sage leaves and a sprinkle of grated parmesan.

NO WASTE – this soup is perfect to use up….

• Parmesan rinds that you would normally throw away…they’re perfect to infuse into any soup.
  Be sure to count them in so you don’t leave one inadvertently before blending!
• Inner flesh that you scoop out of Halloween pumpkins

Cooking this soup in your THERMOMIX

Thermomix Instructions for this Pumpkin Soup

• Add the pumpkin chunks to the bowl and Chop for 5 secs | speed 4.5. Scrape down and chop for a further 5 secs | speed 5. Set aside
• Now add the onions quartered, peeled whole garlic along with the ghee. Chop for 5 secs | speed 5
• Add the chopped pumpkin, parmesan rinds and fresh sage and cook for 5 mins | 100 degrees | speed 1
  Add water, cook for 35 mins | 100 degrees | speed 1
• Remove the parmesan rinds and sage leaves
  Blend for 1½ mins | speed 10 (increasing gradually from speed 5-10)