Pumpkin, cheddar and sage soup with parmesan crisps

In the depths of winter, nothing can beat a steaming bowl of soup to warm the body and sooth the soul. What better than to make a soup which uses the best of this season’s freshest ingredients? A comforting pumpkin soup swirled with cheddar cheese and a little sage, topped with a scattering of pumpkin seeds and a parmesan crisp will do the trick!


An easy mid-week dinner or a delicious starter, this recipe is a real crowd pleaser. Enjoy.






The soup:

Two crushed garlic cloves

150ml double cream

425g can of pumpkin puree

500ml vegetable stock

20g grated cheddar cheese

A handful of sage, fresh if possible, and a little more to serve

Pumpkin seeds (optional)


For the crisps

100g finely grated parmesan cheese
A sprinkle of black pepper





Equipment: Saucepan (large), jug, metal cutters, baking tray, non-stick baking paper.


  • Start by heating the crushed garlic on a very low heat.
  • After approximately one minute, pour the double cream and the can of pumpkin puree into the saucepan and mix together.
  • Include the vegetable stock, cheddar cheese and fresh sage. Bring to a simmer and then allow to reduce for approximately 30 minutes until all the stock has been absorbed. Don’t forget to stir regularly!
  • In the meantime, use your metal cutters to cut your parmesan into shavings. Add a little black pepper, then bake for 10-12 minutes or until the cheese is crisp and golden. Allow the parmesan crisps to cool, before removing from the baking sheet.
  • Serve your bowls of soup with additional black pepper if you wish, a scattering of pumpkin seeds, the remaining fresh sage leaves and the parmesan crisp.




Many thanks to Emily Coates for providing such a fantastic winter soup recipe. For further foodie inspiration, don’t forget to check out her blog You can also follow Emily on Twitter for more kitchen tips and recipes @Emily_etc



Share on FacebookTweet about this on TwitterShare on Google+