Italian Pumpkin Soup

Pumpkin soup is universally popular – this one has added omph with sage and garlic and the crusty cheese slices make a contrast to the smooth buttery texture of pumpkin. Be sure to choose brightly coloured mature pumpkin with a firm texture.

Photo: supplied

Serves 4

Ingredients

• 1kg firm fleshed pumpkin (I use grey-skinned crown pumpkin)
• 4 Tbsp butter, softened
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 12 fresh sage leaves, chopped
• 2 large (500g) agria potatoes, peeled and cubed
• 1 litre chicken stock
• salt and freshly ground black pepper
• freshly grated nutmeg
• 2-3 Tbsp cream, optional
• ½ French baguette (French bread), sliced
• ½ cup grated Cheddar cheese

Method

1 Cut pumpkin into large chunks, cut off peel and remove seeds, then chop flesh into large cubes.

2 Put 1 tablespoon butter in a large saucepan and add onions, garlic and sage and 1 tablespoon water. Cover pan with a lid and cook gently for about 12 minutes, until onion is tender, but not coloured. Add potatoes and pumpkin. Pour in stock, season with ½ teaspoon of salt and bring to a boil.

3 Lower heat, partially cover pan with a lid and cook soup gently for 25-30 minutes, until pumpkin and potato are tender. Partially mash soup with a potato masher to give it body. Taste and adjust seasoning, adding a little freshly grated nutmeg. If a smoother creamier texture is liked, swirl in a little cream.

4 Preheat oven to 180°C (regular bake). Line a baking sheet with baking paper. Butter slices of bread on one side and transfer to lined baking sheet, buttered side down. Sprinkle with cheese. Toast for 10 minutes, or until crisp and golden, in preheated oven. Serve soup with a good grind of black pepper and cheese toasts on the sid