Pumpkin Soup with Sage from Sud de France by Caroline Conran

Ingredients

• 750 g pumpkin, peeled and cut in chunks
• 750 ml-1 litre chicken stock
• 1 stick celery, finely sliced
• 1 carrot, finely diced
• 5 tbsp olive oil
• 1 leek, white part only, finely sliced
• 1 onion, finely chopped
• salt, pepper
• 4 tbsp cream
• 2 bay leaves
• 8 sage leaves, sliced into little strips