What spells autumn better than a pumpkin soup? This version results a bit more robust by adding white beans which not only pack it with proteins but also add that silky smooth touch.
Oven-roasted Pumpkin Soup with White Beans and Sage
For 2-4 servings (depending on if it's a starter or the main)
500 g / 1.1 lb of pumpkin
1 big potato
7,5 dl / 2.6 cups of vegetable stock
125 g / 4.4 oz of cooked white beans
sage, preferably fresh (you can use whatever spice you like instead)
black pepper, optional
extra-virgin olive oil
Cut the pumpkin in chunks, peel and quarter the potato and the onion and put it all in an ovenproof form. Season and drizzle with olive oil, and stir the vegetables so they get covered in oil. Roast in a pre-heated oven (200°C / 390°F) until soft and golden.
Put the pumpkin, onion, potato and a few leaves of sage in a pan together with the white beans, add water or stock and cook for 10 minutes.
Blend the soup until smooth. Taste it - you might want to season it with some salt. Sprinkle with black pepper or garnish with fried sage leaves and serve.