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Pumpkin and carrot soup with sage chips.

Cream of pumpkin and carrot soup with sage chips

Emilie Franzo reveals the recipe for her cream of pumpkin and carrot soup with sage chips, from her book Soupes Maison (Marabout).

17 May, 2024
Average: 3 (3 votes)

Type of dish

serves for


total time

1 HR 0 MIN


14.1 oz/400g
5 leaves
Garlic cloves
Still water
0.7 quarts/700ml
Single cream
6.8 oz/200ml
Olive oil
Sage chips
20 leaves
Olive oil
Single cream
4 tbsp/60ml
Salted granola with tahini
1.4 oz/40g
Chili oil
4 tbsp/60ml

How to make cream of pumpkin and carrot soup with sage chips

Step 01

Peel the pumpkin, halve, core and cut into pieces. Peel the carrots and cut into chunks. Peel and chop the onion and garlic.

Step 02

Pour 2 tablespoons of olive oil into a saucepan, add the onion and cook for around 5 minutes over a medium heat, until translucent. Add the garlic, the sage leaves, the pumpkin, and the carrots. Cook for 2 minutes, stirring constantly. Add water, bring to a boil, then lower the heat, cover and cook for a further 20 minutes over a low heat.

Step 03

Pour the mixture and the cream into the bowl of a blender. Blend until smooth and homogenous. Season with salt and pepper and blend. Keep warm.

Step 04

Make the sage chips. Fill the bottom of a frying pan with olive oil and heat over a medium heat. When the oil is hot, add the sage leaves. Cook for 30 to 45 seconds, turning the leaves regularly. Remove the leaves from the pan and lay them out on absorbent paper. Leave to dry for a few minutes.

Step 05

Ladle the soup into bowls. Add 1 tablespoon single cream. Sprinkle with salted granola, a few sage chips, and a drizzle of chilli oil.



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