Preparation Steps
1
Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
2
Drizzle with oil and roast at 200C until fork-tender and golden.
3
In a blender mash the roasted pumpkin until smooth.
4
Transfer into a soup pot.
5
Add cream, sour cream, wine and vegetable stock, stir and combine.
6
Bring the soup to a boil, then immediately remove from the flame.
7
Sprinkle with chopped fresh sage leaves serve with croutons.