Summary

Ingredients

• 500 g pumpkin (se) (delicata or butternut squash)
• 6 leaves sage
• 2 cloves garlic
• 1 large celeriac
• 250 ml cream or milk, (depending on requirements 125- )
• 1 leaf bay leaf
• olive oil
• salt and pepper
• Milk or water

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Instructions

1. Preheat the oven to 190 ° C.
2. Cut the pumpkin lengthways in half and scrape out the core with a spoon. Brush the halves with oil and season with salt and pepper. Place a sage leaf and a clove of garlic in the indentations of both halves and place with the cut sides facing down on a baking sheet lined with baking paper. Put in the oven for about 40 minutes, until the pumpkin is completely soft.
3. Peel the celeriac, cut into small pieces and place in a saucepan with water. Bring water to a boil and simmer for about 30 minutes until the celery is soft.
4. Meanwhile, heat the cream, the remaining sage leaves and the bay leaf in another saucepan. Bring to a simmer, turn off the stove and let it steep.
5. When the pumpkin is done, remove it from the oven and remove the garlic and sage. Drain the celery after cooking. Put the pumpkin and celery together in a larger saucepan and puree with a hand blender. Add the cream mixture, dilute with milk or water, depending on the desired consistency. Season with salt and pepper, warm up and serve.