Ingredients

600 g pumpkin flesh, roughly chopped

2 small courgettes, roughly chopped

1 large onion, roughly chopped

1 garlic clove, roughly chopped

1 tsp. ground turmeric 

1000 ml vegetable stock

1 tbsp. pumpkin seeds

6-8 fresh sage leaves

1 tbsp. flour

1 tsp. chili flakes

50 g butter

50 ml olive oil 

Salt and pepper to taste

Method

Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Add the courgettes, onion, garlic, turmeric and whiz again for 30sec. Empty into a large pan.

Pour over stock, bring to the boil, then cover and simmer for 15min. 

Remove from heat and blend until smooth - do this in batches, if necessary. Add salt and pepper, check the seasoning and ladle into warmed soup bowls. Heat the butter in a small pan with the olive oil until it begins to foam and turn golden brown. Add the sage leaves, flour and chili flakes, stir until brown. Drizzle the oil and sage leaves on your soup, sprinkle with pumpkin seeds and freshly ground black pepper. Serve with crusty sourdough bread. 

Follow The Dough House on Instagram: @thedoughhouseuk

Or visit their website here: https://www.thedoughhouse.co.uk/