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Pumpkin Soup with Sage Oil and Pickled Apples

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Pumpkin Soup with Sage Oil and Pickled Apples

Prep 25 minCook 1 hOriginal: 4 servings
Cooking for
4
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Ingredients

Pumpkin Soup

Sage Oil

Pickled Apples

Method

Pumpkin Soup

  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into thick wedges and remove the seeds. Peel one or two of the wedges and cut them into cubes for serving.
  3. Place the pumpkin wedges in an oven-safe dish or baking tray. Drizzle with 2 tbsp cooking oil and season with salt and black pepper. Place some of the sage sprigs over the pumpkin.
  4. Place the pumpkin cubes in a separate, smaller oven-safe dish. Drizzle with 1 tbsp cooking oil, season with salt and black pepper, and add the remaining sage.
  5. Roast both for around 45–60 minutes, until the pumpkin is soft and the edges are caramelized. Check the cubes during roasting and remove them earlier if they are ready before the wedges.
  6. Remove and discard the sage.
  7. Heat the remaining 1 tbsp cooking oil and 1 tbsp butter in a large pot over medium heat.
  8. Add the shallot, garlic, and ginger and sauté for about 1–2 minutes, until fragrant and slightly softened.
  9. Add the vegetable stock. Scoop the roasted pumpkin flesh from the skin and add it to the pot together with the miso paste.
  10. Blend until completely smooth.
  11. Stir in the heavy cream. If the soup is too thick, add a little more vegetable stock until you reach your preferred consistency.
  12. Taste and adjust with salt and black pepper if needed. Finish with a small knob of butter for extra richness and smoothness.
  13. Serve topped with the roasted pumpkin cubes, pickled apples, and sage oil.

Sage Oil

  1. Add the sage, parsley, and olive oil to a blender.
  2. Blend until the herbs are very finely broken down and the oil is vibrant and aromatic.
  3. Strain through a fine-mesh strainer.
  4. Transfer to a clean container. Store in the fridge.

Pickled Apples

  1. Combine the water, apple cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved.
  2. Cut the apples into thin wedges and remove the cores.
  3. Place the apples in a container and pour the pickling liquid over them.
  4. Store in the fridge.

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Pumpkin Soup with Sage Oil and Pickled Apples | IvanEats