Pumpkin, Potato and Sage Soup

 Ingredients;

Half a pretty big pumpkin. A proper eating one, not a shit hallowe'en one.

A big onion

A stick of celery

Loads of sage leaves

Three bay leaves

Three cloves of garlic

Three small/medium potatoes

2 vegetable stock cubes

Hot water

Salt 

Pepper

Olive Oil 

A bit of stale bread, from a loaf of sourdough. The end bit. If I'd sliced it when fresh it would have represented two good slices.

A good amount of walnuts. Maybe 10 whole nuts. Whatever.

Method

Roast the pumpkin with some salt and oil, cut in slices, until it's over-cooked

Fry the onion and celery, chopped up, in olive oil, for a good while. Put hot water in the pan, and add the potatoes, chopped up into bits, and the bay leaves. Then add the stock cubes, and cook it until the spuds are edible.

Chop up the bread. If it's hard, soak it in water until it's not.

Fry the garlic, in big bits, in olive oil. When it's a tiny little bit browm put it in a pestle and mortar, and bash it up into a paste, then add the walnuts and do the same to them. Then add the bread and do it to them, with half of the sage leaves, all chopped up small.

Add the paste to the pan and cook it for a few minutes. Then add the pumpkin and stir it gently. 

That's about it. It's great! One of the best soups I've ever invented. Really hearty and tasty. I can't remember when I added the rest of the sage.