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   MSGID: 35634.fidonet_cooking@1:105/500 2ded0fde   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Pumpkin Soup With Sage Butter   
    Categories: Soups, Vegetarian   
         Yield: 8 Servings   
       
     1 1/2 kg Pumpkin or squash flesh;   
              - cut into large chunks   
         3 tb Olive oil   
       100 g  Butter   
         2    Leeks; washed, trimmed, and   
              - sliced into rounds   
       1/2    Onion; roughly chopped   
     1 1/2 l  Chicken stock   
        24    Sage leaves   
       
     Preparation time: 15 minutes   
     Cooking time: 50 minutes   
        
     A velvety soup that will perk up any rainy day   
        
     Put 1.5 kg chopped pumpkin or squash flesh in a roasting-tin. Toss it   
     in 3 tb olive oil and season.   
        
     Place the tin in an oven preheated to 190?C / 180?C fan/gas mark 5   
     and cook for 15 to 20 minutes, or until the flesh is completely   
     tender and golden.   
        
     Meanwhile, melt 50 g of the butter in a heavy, broad-bottomed   
     saucepan and add the 2 sliced leeks and 1/2 roughly chopped onion.   
     Season.   
        
     Cover the pan and sweat the leeks and onion over a low heat for about   
     20 minutes, adding a splash of water every so often to stop the   
     mixture from catching and burning.   
        
     Add the pumpkin to the leeks and onion. Pour in 1.5 litres chicken   
     stock, season and bring to the boil.   
        
     Simmer for 15 minutes, then let the soup cool. Puree in a blender and   
     check the seasoning.   
        
     To serve, melt the remaining 50 g butter in a frying-pan and, over a   
     medium heat, saute 24 sage leaves for about a minute. They will   
     become slightly crisp.   
        
     Top each serving of soup with three sage leaves and a drizzle of the   
     melted butter.   
        
     Recipe by Diana Henry   
        
     Recipe FROM:    
       
   MMMMM   
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