A warming spiced pumpkin, carrot and sage soup.

It's official. October is my favourite month. I've claimed it. Especially this year. Cooler nights that are drawing in. Cycle rides where I keep cool the whole way. And a four month cough that is slowly starting to dissipate. My bets are that by end of October, it will be completely gone. I think I'm allergic to Summer.

Thursday brought with it another box of vegetables, as it always does but it gave a little hint of things to come. It was a small offering, half a medium sized squash, but it was a celebrated offering in the form of this warming soup inspired by Clotilde's own.


Spiced Pumpkin, Carrot & Sage Soup

Half a medium sized squash or pumpkin, skins removed and cubed
3 large carrots, peeled and chopped
1 large onion, chopped
1 litre of vegetable stock
1 teaspoon of ginger (to taste)
a pinch of dried chili flakes
1 teaspoon of cumin
2 teaspoons of dried sage or 1 teaspoons of fresh sage

Saute in a large pot the onion in some olive oil until softened, add the ginger, chili and cumin and fry lightly until they become aromatic. Add the pumpkin and carrots and continue frying until they just start to catch on the bottom of the pot. Pour in the stock, and add the dried sage (if using). Bring to the boil and simmer until the vegetables are soft and tender, about 40 minutes. Add the fresh sage (if using) and puree with an immersion blender until smooth. Serve with a dollop of creme fraiche, a drizzle of extra virgin olive oil, crusty warm bread and a favourite white wine. Thank the person who made it for you (thanks, Dan).