Pumpkin soup with wine

Smooth, refined and aromatic.

This recipe contains pumpkin, cream, sour cream, wine (red), vegetable bouillon, sage (fresh)

4 servings servings

Prep time: 10 min

Cook time:

Ingredients:

• 750g Muscat pumpkin, cleaned
• 200g cream
• 200g sour cream
• 150ml of white or red wine
• 500ml vegetable stock from 1 cube
• Fresh sage leaves, chopped

Instructions:

• 1. Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200˚C until fork-tender and golden.
• 2. In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
• 3. Add cream, sour cream, wine and vegetable stock, stir and combine.
• 4. Bring the soup to a boil, then immediately remove from the flame.
• 5. Sprinkle with chopped fresh sage leaves serve with croutons.