Cream of pumpkin and carrot soup with sage chips

Peel the pumpkin, halve, core and cut into pieces. Peel the carrots and cut into chunks. Peel and chop the onion and garlic.

Pour 2 tablespoons of olive oil into a saucepan, add the onion and cook for around 5 minutes over a medium heat, until translucent. Add the garlic, the sage leaves, the pumpkin, and the carrots. Cook for 2 minutes, stirring constantly. Add water, bring to a boil, then lower the heat, cover and cook for a further 20 minutes over a low heat.

Pour the mixture and the cream into the bowl of a blender. Blend until smooth and homogenous. Season with salt and pepper and blend. Keep warm.

Make the sage chips. Fill the bottom of a frying pan with olive oil and heat over a medium heat. When the oil is hot, add the sage leaves. Cook for 30 to 45 seconds, turning the leaves regularly. Remove the leaves from the pan and lay them out on absorbent paper. Leave to dry for a few minutes.

Ladle the soup into bowls. Add 1 tablespoon single cream. Sprinkle with salted granola, a few sage chips, and a drizzle of chilli oil.