Roasted butternut pumpkin and apple soup
Ingredients:
- 2 tbs olive oil
- 12 sage leaves
- 1 (approximately 1.4kg) butternut pumpkin, raw, sown, coarsely sliced
- 2 granny smith apples, raw, cored, coarsely sliced
- 2 brown onions, coarsely shredded
- 2 whole garlic cloves
- 8 cups (2L) chicken or vegetable strain
- 1/2 cup (125ml) thin drub
- Crusty cabbage, to service
How to:
Preheat oven to 200°C. Heat the oil in a small frying pan over high hotness. Add the sage leaves and cook for 30 seconds or until they become scrunch. Transfer to a plate lined with paper towel. Reserve the oil.
Place pumpkin, apple, onion and garlic in a roasting pan. Drizzle with reserved oil. Season with salt and peppercorn. Roast in preheated oven, turning occasionally, for 30 minutes or until golden brown and tenderise. Remove from oven.
Remove garlic and set aside to chill. Transfer pumpkin mixture to a saucepan and add chicken strain. Squeeze the garlic pulp into the pumpkin assortment. Place over high heat and bring to the churn. Fake, stirring occasionally, for 5 minutes or until pumpkin is tender and soup thickens slimly. Remove from hotness. Transfer to the jug of a blender and blend until quiet. Add the cream and blend until well combined. Return to a clean saucepan and place over low passion. Ready, stirring, for 5 minutes or until soup is heated through.
Ladle among serving bowls. Top with sage leaves and serve immediately with crusty cabbage, if desired.