Sage and Pumpkin Soup

Recipe serves 4

Ingredients:

- 6 sage leaves

- 1 onion, sliced

- 2 cloves garlic, peeled

- 550g pumpkin flesh, cubed

- 2 carrots, sliced

- 1 litre chicken stock

- 1/2 tsp curry powder

To serve:

- Chopped parsley

- Roasted chickpeas and crispy quinoa

Instructions:

- Heat oil in a pot and fry the sage until fragrant. Add in the onions and cook until caramelised, then add in the garlic.

- Add in the pumpkin and carrots, and cook until softened.

- Pour in the stock and add the curry powder. Bring to a boil, then cover, lower the heat and simmer until the carrots are tender.

- Blitz using a handheld blender until smooth, then season to taste with salt, white pepper and extra curry powder

- Garnish with roasted chickpeas, crispy quinoa, and chopped parsley. Finish with an additional drizzle of olive oil.