Pumpkin soup

Preparation:

• Preheated oven 170C (with fan oven) / 190 C (traditional oven without fan).

  After peeling the pumpkin and cutting it in half, use a spoon to dig out the seeds and cut into slices; peel the onion and cut into small pieces; peel the celery and wash and cut into small pieces; peel the carrot and cut into small pieces; wash the green onion and cut into pieces; Peel and dice ginger; peel and dice garlic.
• Put pumpkin on a baking sheet, drizzle with olive oil, add rosemary, season with salt and black pepper and bake in the oven for 40 minutes until brown. Use a spoon to dig out the pumpkin flesh and set aside.
  
• On a medium-low heat, add the butter to a deep saucepan. When the butter is melted and foaming, add the onion, celery, carrot and shallot and saute (about 10 minutes).
  
• Add nutmeg powder, chopped sage, garlic, ginger, stir-fry for a few minutes, then add pumpkin and saute.

  Pour in the stock and bring it to a boil, then simmer for about 40 minutes until the vegetables are completely soft.
  
• Blend with a stick blender until smooth. Sieve for a smoother and finer texture.

  Pour the sieved soup back into the soup pot, add appropriate amount of water / stock to adjust the consistency as appropriate. Try again after boiling and season with appropriate amount of salt and black pepper.
  
• Put a small amount of oil in a frying pan. After the oil is hot, add sage leaves to make crispy. Soak up the oil with kitchen paper and set aside.
  
• After serving, drizzle a small amount of cream and add chilli powder according to personal preference. Decorate with crisp sage and enjoy.