Ingredients:

  • 5 lb Sugar Pumpkin (or Butternut Squash), deseeded, cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, peeled and finely diced
  • 3 units Garlic Cloves, minced
  • 1 tsp Fresh Ginger, finely grated (optional)
  • 4 cups Vegetable or Chicken Stock (low sodium)
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cinnamon
  • 1 tsp Fresh Thyme Leaves
  • ½ cup Double Cream (Heavy Cream) or full-fat crème fraîche
  • 1 tsp Lemon Juice
  • 3 Tbsp Unsalted Butter (for garnish)
  • 12 Fresh Sage Leaves
  • 3 Tbsp Pumpkin Seeds (Pepitas), toasted

Instructions:

  1. Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  2. Peel the pumpkin/squash and scoop out the seeds. Cut the flesh into uniform 1-inch (2.5 cm) cubes.
  3. Toss the cubes with 2 Tbsp (30 ml) olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  4. Roast for 30–35 minutes, or until the edges are slightly caramelised and the squash is fork-tender. Set aside.
  5. Melt 2 Tbsp (30g) butter in a large stockpot over medium heat. Add the diced onion and carrot. Cook gently for 8–10 minutes until the vegetables are very soft and translucent (sweating).
  6. Stir in the minced garlic, grated ginger, thyme, nutmeg, and cinnamon. Cook for 1 minute until fragrant.
  7. Add the roasted pumpkin cubes to the pot along with the vegetable stock. Scrape up any browned bits from the bottom of the pot for extra flavor.
  8. Bring the liquid to a gentle simmer, reduce the heat, and cook for 5–10 minutes to allow the flavors to marry.
  9. Remove the pot from the heat. Carefully purée the soup until completely smooth using either an immersion blender or by blending in batches in a stand blender.
  10. Return the smooth soup to the pot over low heat. Stir in the double cream and 1 tsp of lemon juice. Taste and adjust the salt and pepper. Add more lemon juice if the soup tastes too sweet.
  11. Prepare the Garnish: In a small pan, melt the remaining 3 Tbsp (45g) butter over medium heat. Add the whole sage leaves. Cook until the butter foams, turns a rich nutty brown color, and the sage leaves become crisp (about 3–4 minutes). Remove from heat immediately.
  12. Ladle the hot soup into bowls. Drizzle a spoonful of the brown butter over each serving, scatter with crispy sage leaves and toasted pumpkin seeds.