Sopa de abóbora adocicada e levemente picante de Jamie Oliver

Ingredientes

• 2 kg butternut squash
• 16 fresh sage leaves
• 2 red onions
• 2 celery stalks
• 2 carrots
• 4 garlic cloves
• 2 sprigs rosemary
• 1/2 red chili pepper
• 2 liters vegetable stock (I always get mine from the health food store; they're free of E-numbers)
• olive oil
• salt & pepper

Modo de preparo

1. 1

   1. Peel and finely chop the onion and garlic, clean the carrots and celery and chop them into pieces. Remove the seeds from the chili and finely chop it. Place a pan over medium heat, heat some olive oil and fry the sage leaves in it for about 30 seconds. Then remove them from the pan and drain them on paper towels. The oil will now taste and smell beautifully of sage. Add the onion, celery, garlic, rosemary and chili, and season with salt and pepper. Cook everything for 10 minutes.

2. 2

   2. Remove the seeds from the pumpkin and cut it into pieces. You don't need to peel it. Add the pumpkin and the stock to the pan and let everything simmer gently for half an hour. When the pumpkin is soft and cooked, puree the soup in the pan with an immersion blender (you can also use a blender). Now taste and adjust the seasoning with salt, pepper or a little more chili if needed. Ladle the soup into bowls and serve with the crispy sage leaves. Drizzle a little olive oil over the top and your delicious soup is ready!