Ingredients

• 1.2 kg pumpkin (weighed after peeling and removing seeds)
• sea salt
• 2 tablespoons extra virgin olive oil or walnut, hazelnut or pumpkin seed oil
• 1 cup milk*
• 1 cup vegetable broth
• 1/3 cup orange juice

For serving:

• freshly ground pepper e.g. colored
• milk foam
• sage butter: 40 g butter and 2 - 3 sprigs sage
• bread (optional)

Preparation

1. Preheat the oven to 200 degrees Celsius. Line a large baking sheet with parchment paper. Rinse the pumpkin, cut into several smaller pieces, peel and remove seeds along with the surrounding tissue. Keep just the flesh.
2. Cut the pumpkin into 2 cm cubes, sprinkle with sea salt, place in a bowl, drizzle with oil and mix. Spread on a baking sheet and place in the oven. Bake for about 45 minutes, making sure the pumpkin does not burn. If you are roasting less pumpkin, it may be done earlier.
3. Place the roasted pumpkin in a blender container, add beaten milk (half the amount), hot broth, orange juice and blend into a smooth cream at the highest mixer speed. Season with salt if needed.
4. Prepare sage butter: melt the butter in a small pan, add sage sprigs and sauté over low heat for a few minutes until the sage becomes crispy.
5. Pour the heated soup into bowls, decorate with milk foam, drizzle with sage butter with fried sage and sprinkle with freshly ground colored pepper.