Roast Pumpkin and Sage Soup
Roasting the pumpkin first gives this soup deep, sweet flavour. Crisp sage on top makes it feel special.
- Time1 hr
- LevelEasy
- Costabout £3.49 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the pumpkin with 2 tablespoons of the oil and roast for 35 minutes until soft and catching at the edges.
35 min - 2
Meanwhile, soften the onion in a large pan with 1 tablespoon of oil for 8 minutes. Add the garlic and cook for 1 minute.
8 min - 3
Add the roasted pumpkin, stock, nutmeg and pepper. Simmer for 10 minutes.
10 min - 4
Blend until smooth with a stick blender. Add a splash of water if it is too thick.
- 5
Fry the sage leaves in a little oil for 30 seconds until crisp. Serve the soup topped with the leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.