Pumpkin Soup with Crispy Sage Leaves

This is a fragrant, spicy and decidedly savoury (the way I like it) soup that’s made with an intriguing blend of herbs and spices.

I loved the technique of roasting the onion and garlic with the pumpkin before simmering in vegetable stock with a cinnamon stick, cardamom pods and a Thai chili for added heat - it added such great flavour. I didn’t have fresh sage on hand to fry and garnish the soup with (this was somewhat of a clean-out-the-fridge type of soup) so added dried to the simmering stock.

A wonderful soup for a chilly (and rainy) autumn day.