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Christmas cooking used to drain me. Completely.

I am a good cook. My family and friends know it. That turned into expectations. Five courses. Fine dining level. Every year. I thought that was what Christmas required. The result was predictable. I finished the holidays exhausted. Physically tired. Mentally empty.

You learn with time. I did.

These days I keep Christmas cooking simple. Still good. Still thoughtful. Most dishes get prepared days ahead. That gives you space. You eat well and you stay present.

This year at Casa di Grazia the menu is straightforward.
• Roasted pumpkin soup with sage oil
• Ossobuco with polenta and gremolata
• Oven baked apples stuffed with marzipan and served with warm vanilla sauce

This morning I prepared the soup. It is already chilled and waiting in the fridge. Since it turned out exactly how I like it, I am sharing it with you.

Roast Pumpkin Soup with Sage Oil

Serves 4

This is the kind of soup you make when the house is quiet and the oven is already warm. It is calm food. You can cook it a day or two ahead, then finish it properly just before serving. That timing matters, especially for the sage.

Ingredients

Soup
• 1.2 kg pumpkin, Hokkaido or butternut
• 2 small onions
• 4 garlic cloves
* 4 stalks of celery
• 1 liter vegetable stock
• 200 ml cream
• Olive oil
• Salt
• Black pepper
• Creme fresh (optional)

Sage oil
• 20 fresh sage leaves
• 200 ml olive oil

Preparation

Start with the soup. This is where the depth comes from.

Heat the oven to 200°C.
Cut the pumpkin into generous chunks. Do not go too small. Cut the onions into wedges and the celery in large pieces. Leave the garlic cloves whole, skin on.

Spread everything on a roasting tray. Drizzle with olive oil. Season with salt and black pepper. Roast for 35 to 40 minutes, until the pumpkin is soft and lightly caramelized and the kitchen smells sweet and warm. Take the tray out of the oven and peel the garlic. Transfer all roasted vegetables to a large pot and add the vegetable stock.
Let everything simmer gently for 15 minutes. Blend until completely smooth.
Stir in the cream and a small pinch of nutmeg. Taste. Adjust salt and pepper.

At this point, you can stop. Let the soup cool. Cover and refrigerate it for up to two days.

Make the sage oil just before serving. This is important. If you make it too early, the leaves lose their crisp texture.

Heat the olive oil gently in a small pan. Add the sage leaves. They will sizzle softly. After 30 to 60 seconds, they turn crisp and fragrant. Lift them out and drain on paper.
Remove the oil from the heat and let it cool slightly.

To serve, reheat the soup slowly. Do not let it boil. Ladle into warm bowls.
Drizzle with the sage oil. Finish with the crispy sage leaves on top. Add a small spoon of crème fraîche if you like. Delicious with a slice of sourdough bread!!

The soup is smooth and comforting. The sage cuts through the sweetness. Nothing feels heavy. It sets the tone for the meal that follows.

Of course I have not plated the final soup yet. Instead of the finished dish, I am sharing a photo of the vegetables ready for the oven. The vibrant colors a promise of the delicious result.

While cooking, I chose an outfit that felt comfortable but still festive enough for the season. I am wearing LeLUTKA’s Vela head, which was gifted to existing clients for the holidays, paired with Glam Affair’s Vela skin. The two work beautifully together and give a soft, balanced look. I kept things natural with Studio Exposure’s Metal Chrome updo and no makeup. Loveholic’s Madison glasses add a subtle accent. I paired Sorumin’s Twinkle Holiday top in green with the Catherine skirt by Just Because. To finish the look, I added Yummy’s Classic Ornament earrings, which felt just right for a Christmas kitchen moment.

If you make this soup, tell me how it turned out. I would love to know. Happy Christmas if you celebrate, and for everyone, I wish you calm days and low stress.

XO, Grazia