Be careful not to burn the crispy sage leaves that garnish this soup.
1.2kg pumpkin flesh, either Queensland blue or Japanese, cut into half-centimetre-thick slices
2 onions, thinly sliced
120g amaretti biscuits
1 litre milk
salt and pepper
1 tsp mustard fruits, finely minced
50g parmesan, grated
2 tbsp extra virgin olive oil
1 cup sage leaves
1. Heat butter in a pot and gently fry the sliced onions for five minutes, stirring constantly. Add pumpkin, mix well and fry gently for another two minutes. Add half the biscuits, crumbled, the milk and a couple of good pinches of salt. Bring to the boil.
2. Turn down to a simmer, cover and cook for 20 minutes or until the pumpkin is tender.
3. Blend soup to a puree. Add mustard fruits and parmesan and blend a little more. Place pot back on low heat and season to taste with a little more salt and pepper.
4. Heat oil in a frying pan and fry sage leaves till crisp. Be careful not to burn.
5. Serve soup in bowls with fried sage and remaining amaretti crumbled on top, and crusty bread.