Ingrédients
muscat pumpkin750 g
cream200 g- cream200 g
vegetable stock from 1 cube500 ml
sage leaves4 servings
red wine150 ml
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Instructions
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.
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