Pumpkin and leek soup with sage butter

ServesServes 4


  • 1 head garlic
  • 50ml olive oil
  • 1 brown onion, chopped
  • 1 leek, chopped
  • 500g butternut pumpkin, chopped
  • 25g butter
  • 2 litres water or vegetable stock
  • sea salt and freshly ground black pepper
  • 1-2 tablespoons white wine vinegar
  • 1 small bunch sage
  • 125g butter
  • Salt and freshly ground black pepper


  1. Preheat oven to 180ºC
  2. Wrap the garlic in aluminium foil with a little olive oil
  3. Roast the garlic until soft and golden, about 30 minutes
  4. Allow to cool then squeeze the soft garlic pulp out of the skins and set aside
  5. Heat the rest of the olive oil and the butter in a large saucepan
  6. Add the onion and leek and sauté until light golden
  7. Add the pumpkin and half the garlic and sauté for another 10 minutes
  8. Add the water/stock and simmer for 10-15 minutes until pumpkin is soft
  9. Puree until smooth and season with salt, pepper and vinegar to taste
  10. Mix the finely chopped sage through the softened butter with the rest of the garlic and season with salt and pepper
  11. Serve the soup with sage buttered bread and a little of the butter stirred through the soup

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