Pumpkin Soup with Sage

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

With as many herbal spices as there are, there are just as many variations of pumpkin soup. Here’s a version with sage. Don’t hesitate to fry a sage leaf: it’s crispy, aromatic, and beautiful, all of which elevates the pumpkin soup to a whole new level.

Ingredients

Pumpkin - 2⅕ kg
Olive Oil - 2 fl oz
Butter - 3 oz
Onion - 2 heads
Garlic - 2 cloves
Shallot - 10.6 oz
Chicken Broth - 1⅕ l
Vegetable Oil - 17 fl oz
Salt - to taste
Ground Black Pepper - to taste
Chopped Sage Leaves - 16 pieces

Step by Step guide

Step 1

Preheat the oven to 356°F. Cut the pumpkin into four pieces and scoop out the seeds with a spoon. Brush the flesh with olive oil and roast in the oven for thirty minutes. Allow to cool.

Step 2

In a heavy-bottomed pot, melt half of the butter over medium heat. Sauté the chopped onion and garlic until soft and translucent, along with 10 sage leaves, for about twenty minutes.

Step 3

Add the flesh scooped out of the pumpkin with a spoon, pour in the chicken broth, and cook for half an hour. Blend the soup until smooth, then continue to simmer over medium heat for another 20 minutes. Finally, season with salt and pepper to taste.

Step 4

In a small skillet over medium heat, melt the remaining butter, add the chopped shallot, and sauté until golden brown for about fifteen minutes.

Step 5

In a small saucepan, heat vegetable oil and add 6 leaves of sage, frying them until they become crispy. Pour the soup into a bowl and top it with the fried shallots and a sage leaf.