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Pumpkin Soup with Blue Cheese Crumbs


Pumpkin, sage and blue cheese … need I say more? And the ‘blue cheese crumbs’ are a cute take on croutons.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 40 mins
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100 g butter

1 bunch of leeks, sliced

750 g pumpkin cubes

4 C (1 litre) vegetable stock

1 C (250 ml) fresh breadcrumbs

about 60 g blue cheese

½ C (125 ml) reduced-fat cream or milk (optional)

¼ tsp (1.25 ml) ground nutmeg

salt and pepper to taste

sugar to taste

12 sage leaves

Preheat the oven to 220 °C. Generously grease a baking tray.

Heat half the butter until bubbling then add the leeks and sauté until softened. Add the pumpkin and cook for 5 minutes to develop the flavour. Add the stock, cover and simmer gently for 30 minutes or until the pumpkin is soft.

Meanwhile, place the breadcrumbs and blue cheese in a food processor and blitz together to form clumpy dampened crumbs. Place the crumbs onto the prepared baking tray and bake for 10–15 minutes, stirring and giving them a shake from time to time, until golden and crispy.

Once the pumpkin is soft, add the cream, if using, and purée the soup with a stick blender until smooth. Add the nutmeg and season to taste.

Heat the remaining 50 g butter in a frying pan until golden and bubbling, then add the sage leaves and fry until crispy and bright green. Drain on a paper towel.

Serve the soup with the blue cheese crumbs and crispy sage leaves.