* 1 tablespoon olive oil
* 1 red onion, finely chopped
1 tablespoon chopped sage *
* 1 large pumpkin, peeled, cored and diced
* 2 garlic cloves, crushed
* 700ml (1 ¼ pints) vegetable or chicken broth
* 100g (4 ounces) goat cheese, crumbled
1st Heat, heat the olive oil in a large medium heat. Add the red onion and cook for 8 minutes, until soft. Stir in the chopped sage and cook for minute second Remove half the mixture from the pan and keep taking.
2nd Add the pumpkin and garlic to the pan. Cover and cook for 20 minutes over low heat, stirring occasionally, until soft.
3rd Pour in the stock and turn the heat. When the soup boils, turn off the heat. Transfer to a blender and give stir until smooth flier.
4th Bring the soup to give to the pan with a little water if you wish. Heat to a simmer, then pour into bowls and top with the reserved onion mixture and a little goat cheese.
Nutritional information per portion
* Calories 210(kcal)
* Fat 10.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.