British Food Fortnight - Roast Pumpkin Soup with Sage

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Roast Pumpkin Soup with Sage

Recipe ideas from the National Trust.

Ingredients
1 medium pumpkin
1 tbsp sunflower oil
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 litre vegetable stock
1 tbsp chopped fresh sage
Salt and pepper

Method
Heat the oven to GM6/200'C.

Put the whole pumpkin in the oven on a baking sheet and bake until tender.

Peel, deseed and chop the flesh.

Cook the onions and garlic in the oil for 2-3 minutes.

Add the pumpkin flesh and season well.

Add the stock and bring to the boil.

Simmer for 20-25 minutes.

Liquidise with a soup blender.

Stir in the fresh sage.

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