Pumpkin, Sage & Honey Soup

By WLR's Food Information Executive, Laurence Beeken

Ingredients

• 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
• 225g Onions, Raw, Average
• 5g Sage, Fresh
• 750g Pumpkin, Raw, Edible Portion, Average
• 15g Bouillon, Powder, Swiss Vegetable, Green Tub, Marigold
• 1 Tbsp/20g Honey, Pure, Clear, Average
• ¼ Tsp/1.3g Salt, Sea, Average
• ¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average

Method

• Start by slicing the top off your pumpkin (like a big boiled egg), then scoop out all the seeds with a spoon and put them in the compost. Now using a small sharp knife, extract as much of the pumpkin flesh as you can. You should end up with around 750g but it doesn't matter if it isn't too accurate. Chop up the pumpkin flesh into cubes (about large dice size).

Now you can start the soup.

1. Peel & finely chop the onions.
2. Heat the olive oil in a big pan and gently fry the onions until soft (do not colour) - about 5 mins. Add a sage leaf and let it frizzle up slowly.
3. Add the pumpkin then cook on gently for 10 mins or so, stirring occasionally.
4. Mix up your stock with boiling water to 1 pint and add the honey - stir it thoroughly. Add the stock to the pan, bring to the boil, reduce heat and simmer very gently for 10 mins more.
5. Puree with a hand blender and season with salt and pepper. You can sieve the soup for extra smoothness or add some cream to make it more luscious (but don't forget to add the calories!). This soup is good to freeze too.

Now you can make yourself a fine pumpkin lantern!