Pumpkin soup with wine

Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.

Drizzle with oil and roast at 200C until fork-tender and golden.

In a blender mash the roasted pumpkin until smooth.

Transfer into a soup pot.

Add cream, sour cream, wine and vegetable stock, stir and combine.

Bring the soup to a boil, then immediately remove from the flame.

Sprinkle with chopped fresh sage leaves serve with croutons.