Cream of Pumpkin and Sage Soup

by thomandaimee

This was the very first item that was included into the menu. We just had to do something about all the pumpkins that were in abundance. If we don’t have orange forests outside our door, let’s bring in this autumnal colour onto our table then. The sage added a complexity to a simple soup. Make this, and your guests will be asking for more. We can attest to that.

Cream of Pumpkin and Sage Soup
Adapted from Paul Heathcote

Serves 10

1250g of pumpkin
2.5 yellow onions, chopped
1250ml of chicken stock
2.5 teaspoon sugar
2.5 tablespoon cornflour
4 tablespoon water
190ml milk
190ml cream (We used whipping cream)
125g unsalted butter
sea salt and pepper, to taste
15 sage leaves


Peel pumpkin and cut into large pieces. Heat pan to medium high heat and drizzle olive oil. Fry pumpkin until lightly coloured.

Add onions, chicken stock and sugar and simmer for 15 minutes or until pumpkin and onions are cooked.

Add cream and milk and bring to a boil. Mix cornflour and room temperature water together and stir mixture into soup.

Then allow the soup mixture to cool a little before placing it into a blender or use a immersion blender, with the butter, to create a creamy pumpkin soup.

Return to the pan and add the sage, and bring it to the boil. Season the soup with pepper and salt if necessary. Then serve with a sage leaf and warm toasted bread.


Make sure the pumpkin are cut into similar pieces to ensure they are cooked evenly.

Do not blend the soup when it’s cooled or cold as the mixture will separate; blend it while it’s warm.