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PUMPKIN GINGER SOUP WITH CHESTNUTS AND CRISPY FRIED SAGE

A warming autumnal soup — ideal for blustery days. It is great with a side of melted cheese on toast.

Serves 4–6

1kg peeled and deseeded pumpkin or butternut squash, cut into wedges

2 tbsp olive oil, plus extra for drizzling

1 tbsp honey

1 large white onion, diced

2 garlic cloves, finely chopped

30g piece of fresh root ginger, peeled and finely chopped

850ml vegetable stock

½ tsp freshly grated nutmeg

½ tsp ground cinnamon

sunflower oil, for shallow-frying

a few sage leaves

30ml double cream

100g peeled cooked chestnuts, roughly chopped

sea salt and freshly ground black pepper

Preheat the oven to 220°C (200°C fan oven) gas mark 7. Put the pumpkin in a roasting tin and drizzle with olive oil and the honey. Season with salt and pepper, and mix everything together well. Roast in the oven for 30–40 minutes until tender and caramelised.

While the pumpkin is roasting, heat the 2 tablespoons of olive oil in a large saucepan over a medium heat and sweat off the onion, garlic and ginger, until the onion is tender. Add the cooked pumpkin to the pan, along with the stock, nutmeg and cinnamon, bring to the boil, then reduce the heat and simmer everything together for 10 minutes.

Meanwhile, heat 1cm of sunflower oil in a small frying pan over a high heat. Flash-fry the sage for 30 seconds or until crispy, then drain on kitchen paper and sprinkle with salt.

Take the soup pan off the heat and stir in the cream. Blend the soup using a blender or food processor, then adjust the seasoning to taste. Serve the soup topped with the chestnuts and crispy sage leaves.