Ingredients
Method
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 whole garlic cloves peeled
- 2 teaspoons Sea salt flakes or to taste - divided
- 1 1.8 kg butternut pumpkin halved lengthwise and seeded
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 3 tablespoons Unsalted butter
- 6 large sage leaves
- 1 pinch cayenne pepper or to taste
- 1.5 litres chicken stock
- To serve
- Creme fraiche
- Chopped chives
- Toasted pepitas pumpkin seeds