Pumpkin & Sage Soup

Francesco Mazzei

Francesco Mazzei

19th October 2018
Francesco Mazzei

Pumpkin & Sage Soup

A delicious Pumpkin & Sage Soup recipe by Francesco Mazzei, chef patron of Sartoria, Radici and Fiume.


  • 50ml olive oil
  • 200g leeks, chopped
  • 200g carrot, chopped
  • 2 x bay leaves
  • 1kg pumpkin
  • 100g potatoes, chopped
  • 200ml vegetable stock
  • 100g Mascarpone
  • Handful of pumpkin seeds
  • Drizzle of pumpkin seed oil
  • Handful of sage leaves
  • Salt
  • White pepper
  • Nutmeg


1) In a large pan, gently soften the leeks and carrots in the olive oil with the bay leaves.
2) Preheat oven to 185c.
3) Cut pumpkin into wedges, leaving the skin on. Carefully remove the seeds setting to one side, and make sure the stingy innermost part of the flesh remains attached to the pumpkin wedges.
4) Place on a baking tray and sprinkle with salt and pepper. Bake at 185c for approx. 45 minutes or until soft.
5) Once soft, remove the pumpkin from the oven and remove the skin. Also carefully remove the stringy innermost part of the flesh and set aside.
6) Break the remaining baked pumpkin flesh up and add to the softened leeks and carrots, along with the chopped potato.
7) Gradually add the vegetable stock and cook until the potato is soft.
8) Remove the bay leaves.
9) Place everything in a blender with a little salt, white pepper, freshly grated nutmeg, and a couple of spoonfuls of the mascarpone.
10) Blend until completely smooth, check seasoning and adjust to taste.
11) Toast the pumpkin seeds in a hot pan.
12) Fry the sage leaves and set aside.
13) Make sure the soup is piping hot, then divide between several bowls.
14) Garnish each bowl with a few pieces of the innermost part of the pumpkin that you set aside earlier – these should have a great flavour and be slightly charred from the roasting.
15) Finish each bowl with a few sage leaves, a couple of dollops of mascarpone, a drizzle of pumpkin seed oil, and a sprinkle of toasted pumpkin seeds.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.