- Serves: 2-3
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 pumpkin, chopped into large chunks, seeds removed
- 1 bunches thyme
- 100 ml rapeseed oil
- 3 red onions, thinly sliced
- 2 cloves garlic, bashed and skin removed
- olive oil, as necessary
- 15 leaves of sage
- walnut bread, cut into cubes
- knob of butter
- 1 litres chicken stock
- 200 ml single cream
1. Heat a barbecue.
2. Place a large sprig of thyme on each chunk of pumpkin, drizzle with rapeseed oil, season well with salt and pepper and wrap in foil.
3. Place the wrapped pumpkin directly onto the barbecue. Cook, turning once, for about 15-20 minutes, or until the pumpkin is tender.
4. Put the red onion slices and garlic on a separate sheet of foil, drizzle with olive oil and sprinkle over salt, to taste. Wrap again and place directly onto the barbecue. Cook for about 10-15 minutes until soft.
5. Heat a thin layer of oil in a frying pan. Add the sage leaves and cook until lightly coloured and crisp. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
6. Heat a griddle pan until hot. Drizzle the walnut bread pieces with a little olive oil and cook on the griddle until golden-brown on all sides. Set aside.
7. When the pumpkin and onions are soft, remove from the barbecue and carefully unwrap. Discard the skin from the pumpkin along with any thyme stalks. Place the pumpkin, onions and garlic into a saucepan with a knob of butter.
8. Pour in the stock and cream. Bring to the boil and then remove from the heat. Leave to cool slightly and then blitz using a hand-blender until smooth.
9. Reheat the soup if necessary and serve topped with the sage leaves and fried walnut bread.
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