1 litre/1 3/4 pints milk
3 potatoes, cut into wedges 500 g/1 lb 2 oz peeled, de-seeded and chopped pumpkin
1 fresh sage leaf
100 ml/3 1/2 fl oz double cream
4 country-style bread slices 2 tablespoons Parmesan cheese, freshly grated salt and pepper


1.Pour the milk and 350 ml/12 fl oz water into a saucepan and bring to the boil. Add the potatoes, pumpkin and sage, season with salt and pepper and bring back to the boil. Reduce the heat to medium and cook for 40 minutes.
2.Remove the sage leaf, transfer the mixture to a food processor and process to a purée. Pour into a saucepan, stir in the cream, season with salt and pepper to taste and reheat for a few minutes.
3.Pour into individual flameproof soup plates. Top with a slice of bread, sprinkle with the Parmesan and melt the cheese under a preheated grill.

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