Pumpkin soup with wine
750g Muscat pumpkin, cleaned
200g sour cream
150ml of white or red wine
500ml vegetable stock from 1 cube
Fresh sage leaves, chopped
Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200˚C until fork-tender and golden.
In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
Add cream, sour cream, wine and vegetable stock, stir and combine.
Bring the soup to a boil, then immediately remove from the flame.
Sprinkle with chopped fresh sage leaves serve with croutons.