This may be the last soup we have for a while as I expect the weather to heat up any day now. We have been really lucky to have had a beautiful start to our Spring season, with cool mornings and evenings. I served this soup on one such cooler evening and it just hit the spot. It is such a tasty pumpkin soup with the addition of other veggies and herbs, finished off with fried sage leaves and of course, sour cream.
|Roughly chop veggies|
|Add veggies to a large saucepan, on medium heat, with a good glug of oil, strip rosemary leaves and add to saucepan. Sauté, for 10 minutes, on medium heat, giving it a good stir every now|
|Then add the roughly chopped pumpkin and sauté for a further 5 minutes|
|Now add chicken stock and water|