Carrot and Pumpkin soup with brown and sage


1 tablespoon butter
2 cloves garlic
20 big sage leaves
5 large carrots
1 onion
1 litre veg or chicken stock (or 1tbs stock paste with 1 litre water)
300 grams pumpkin
pepper and salt
To make on the stove top: in a large heavy base pot heat the butter until it starts to froth and slightly brown add roughly chopped garlic and sage and sauté until tender. Add roughly chopped carrots and onion and sauté for a further 3 minutes and then add stock pumpkin and a pinch of pepper and bring to the boil and simmer gently for about 20 minutes or until the carrots and pumpkin is cooked and soft. Puree in a blender or with a stick blender and season with salt and pepper and serve.

To make in the thermomix: add the peeled garlic cloves to the bowl and chop 4 seconds/speed 4. Add butter and sage and cook 4 minutes/speed 2/ varoma temp. add peeled and roughly cut onion, carrot and chop speed 4/ 10 seconds. Add stock and a pinch of pepper and cook 25minutes/speed 2/100C. Puree slowly going to speed 10 for 1 minute and season with salt and pepper and serve.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!