Preparation

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.