An autumn soup with pumpkin, celeriac and crispy sage

Image | Kim Lightbody

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


Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat, add the onion and cook for 5–10 minutes until soft and translucent but not brown (never rush an onion). Add the stock and bring to a simmer, then add the pumpkin and celeriac cubes and cook for 15–20 minutes until soft but still holding their

shape. Add a good pinch of salt and a couple of twists of pepper. Transfer the mixture to a blender or food processor and blitz until smooth. Heat the remaining 4 tablespoons of olive oil in a shallow frying pan (skillet) over a medium heat and gently fry the sage leaves until crisp. Pour the pumpkin soup back into the pan and warm through, then taste for seasoning. Serve in your favourite bowls, topped with the crispy sage.