Pre heat the oven to 220deg C and prep the pumpkin. Peel, deseed (keep the seeds!) and cut the pumpkin in to wedges. Mix the olive oil, salt and pepper with the pumpkin and turn on to roasting trays. Roast the pumpkin for approximately 40minutes or until they are golden, a little caramelised on top – but not burnt, and cooked through. While the pumpkin is cooking, slice the onions and cut up the sage. You want to get a heavy based saucepan for the onions and slowly caramelise them on the stove top. It will take about 20 minutes on a low heat for the onions are cooked and have turned a golden brown, so they don’t stick to the pan, use a little chicken stock to keep them moist and cooking. At the 15 minutes stage, add the sage to the onions and keep cooking and stirring occasionally.
Once the onions and pumpkin are cooked – let them cool. Perfect time to go for a run, walk the dog or do some weeding in the garden (that’s what I did today and it looks so much better for it!).
When they are cooled, you can either add a little pumpkin, some of the onion mix and some chicken stock to a blender and blend until smooth. Repeat this process until it’s all blended and returned to the saucepan. Or if you have a bar mix, add the onions, pumpkin and stock all in one pot and blend with the bar mix until smooth. Warm until just about to boil, serve and taste the sweetness and goodness that roasting pumpkin and simple recipes deliver!