Pumpkin soup with wine

Ingredients

• 750 g muscat pumpkin cleaned
• 200 g cup heavy whipping cream 
• 200 g cream sour
• 500 ml vegetable stock 
• 4 servings sage fresh chopped
• 150 ml red wine 

Equipment

• baking sheet
• pot
• blender
• aluminum foil

Directions

1. Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
2. Drizzle with oil and roast at 200C until fork-tender and golden.
3. In a blender mash the roasted pumpkin until smooth.
4. Transfer into a soup pot.
5. Add cream, sour cream, wine and vegetable stock, stir and combine.
6. Bring the soup to a boil, then immediately remove from the flame.
7. Sprinkle with chopped fresh sage leaves serve with croutons.