Serves: 4


1.5kg pumpkin or butternut squash, peeled and cut into wedges

50ml olive oil

3 cloves garlic

1 leek, finely chopped

25g butter

750ml -1ltr veg stock

12 sage leaves

12 chopped vac packed chestnuts

To Garnish

cream (optional)

snipped chives

ciabatta croutons

pumpkin seeds, toasted


1. Toss the pumpkin with oil and garlic, season well, roast at 180c for 40 minutes

2. Fry the leek in butter (or oil if vegan) for 5 minutes until soft

3. Add the pumpkin, and stock and sage.

4. Bring to the boil, then let simmer for 20 minutes

5. Add the chestnuts and puree (you may need a little more water to thin)

6. Check seasoning, serve with swirls of cream and all the other goodies