Creamed pumpkin soup and sage tempura recipe

Ingredients

• 2 ¼ lb. 1 kg pumpkin (before trimming), of the variety of your choice
• 1 onion
• 1 tablespoon olive oil
• 1 clove garlic
• 3 ¼ cups 800 ml vegetable broth
• 1 bay leaf
• Grated zest of ½ unwaxed orange
• ½ teaspoon fine sea salt
• 2/3 cup 150 ml whipping cream or non-dairy cream substitute, such as soy or oat
• Freshly ground pepper
• 1/3 cup 80 ml water
• 1 handful ice cubes
• Scant ½ cup (100 ml peanut oil, or other oil for frying)
• ½ cup 2 oz./60 g all-purpose flour
• 12 large sage leaves (washed and well dried)