Roasted Pumpkin Soup with Sage and Hazelnut Oil
Prep time: 50 minServes: 6
Pairs with
The pumpkin's natural sweetness and the hazelnut oil match a full white with a touch of oak — Côtes du Jura Chardonnay or Viognier.
Ingredients
- 1 kg butternut or muscat squash, cut into pieces
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 3 tbsp olive oil
- 800 ml vegetable stock
- 200 ml cream
- Nutmeg
- Salt and black pepper
- Serving:
- Hazelnut oil
- Fried sage leaves
- Toasted hazelnuts, chopped
- Crème fraîche
Method
- 1Roast squash, onion and garlic with olive oil at 200 °C for 25 minutes until soft and caramelised.
- 2Transfer to a pot with stock. Simmer for 10 minutes. Blend smooth. Stir in cream and nutmeg. Season.
- 3Serve with a drizzle of hazelnut oil, fried sage leaves, chopped hazelnuts and a spoonful of crème fraîche.