Pumpkin, Apple and Sage Soup

Pumpkin, Apple and Sage Soup

A very large pumpkin had sat staring at me for quite a number of days in my vegetable rack so when Friday came (my day off) ... and it was raining, I thought I'd better turn the monster into something edible. Despite the time it took to chop up all the pumpkin flesh (a job I very much dislike!), it was on the table in less than an hour, so not bad really.

The apples were a bit of the spur of the moment thing, but they really worked and the cider vinegar gave it a tangy edge. I served it with some cheesy toasts using some of the Dorset Blue Vinney I was kindly sent from The Cheese Shed.


| Serves: 4  | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


  • 15g Butter
  • 2 onions, peeled and chopped
  • 2 garlic cloves, sliced
  • 1TSP Sage
  • 1/2 TSP Chilli Flakes
  • 1 TBSP Cider Vinegar
  • 1 large Pumpkin, peeled, cored and flesh cut into chunks
  • 2 Bramley Apples, peeled and chopped
  • 800ml Vegetable Stock
  • Seasoning


  • Step 1: Melt the butter in a large pan then add the onion and garlic and cook gently for 5-10 minutes until soft.
  • Step 2: Add the sage, chilli and cider vinegar and cook for a minute before adding the pumpkin and apple.
  • Step 3: After 3-4 minutes, add in the stock and season well. Bring to the boil then turn down the heat and cook for 20-30 minutes until the pumpkin is cooked through.
  • Step 4: Liquidise the soup and serve with some cheesy toasts.

| Author: Beth Sachs | Date: 8th November 2015 |


  1. What an interesting combination - I adore sage and think it's an underused herb.

  2. Oooo this sounds tasty.. think i'll have to give it a go.. x

  3. A soup that just screams fall!

  4. Mmmm. I am loving the flavors of this soup. Delicious.


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