It’s a mouthful I know, but the beauty of this dish is in the combination of all elements. The soup is sweet, clean and slightly smoky, the crispy sage adds earthiness, and the goats cheese toast provides a hit of salt as well as a contrasting texture.
- 2 rashers smoked pork lard (use butter if you want to be vego!)
- 1 kilo pumpkin, peeled and seeded – any kind is fine, but I just looove the sweetness of butternut
- 3 French shallots
- 2 cloves garlic
- 1 litre chicken or vegetable stock
- fresh sage leaves
- sourdough bread, toasted
- good quality chèvre (soft goats cheese)
- extra virgin olive oil
- Melt the pork lard in a large, heavy based pot.
- When soft remove any hard pieces and add the shallots, garlic and a few sage leaves. Saute for a few minutes.
- Add the pumpkin and allow to soften for 10 minutes or so.
- Add the stock, cover and allow to simmer gently until the pumpkin is very tender.
- Remove sage leaves and blend until creamy. You can do this with a stick blender, or for a really smooth consistency, pour into a food processor instead.
- Once blended, simmer gently until reduced to your desired consistency. (Be careful of splashes, they hurt!)
- Fry the sage leaves in a little olive oil until crispy.
- Toast the sourdough and spread with chèvre.
- Serve the soup topped with crispy sage leaves and a drizzle of extra virgin olive oil, and toast on the side.