Roasted Pumpkin Soup with Sage and Pumpkin Seed Pesto


1 small pie pumpkin, seeded, peeled and cut in cubes

1 medium onion, cut in chunks

2 apples, peeled and cut in chunks

¼  cups fresh sage leaves

Olive oil

Salt and pepper

2  tbsp. maple syrup

1 tbsp. fresh grated ginger

1 liter chicken or vegetable broth

¼ cup heavy cream (optional)


Preheat oven to 400 degrees.

In a large casserole dish, combine pumpkin, apples, onions, sage, salt and pepper and drizzle with olive oil.

Roast in the oven for about 45 minutes. Stir, add maple syrup, and return to the oven until mixture is soft and well-browned.

Scrape into large pot. Pour a little boiling water into the casserole dish and scrape up the residue from the roasting. Add to the soup pot.

Add the broth and bring to a simmer. Add the grated ginger and simmer for about 15 minutes. Using an immersion blender, puree the mixture until smooth.