Pumpkin Soup with Sage
⏳ Time
55 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Pumpkin Soup with Sage
Ingredients
- Spanish onions - 2 heads
- Carrot - 2 pieces
- Garlic - 4 cloves
- Celery stalk - 2 pieces
- Mild Chili Spice - 1 piece
- Fresh Rose Hips - 2 sprigs
- Chopped Sage Leaves - 16 pieces
- Olive Oil - 1 fl oz
- Pumpkin - 4 lbs
- Chicken Broth - 2 qt
- Olive Oil - to taste
- Ciabatta - 16 pieces
- Parmesan Cheese - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel and finely chop the onion, carrot, and garlic, then trim and finely chop the celery. Remove the seeds and finely chop the chili pepper. Finely chop the rosemary leaves.
Step 2
Heat the olive oil in a large pot over medium heat, add the sage leaves, and sauté for 30 seconds or until crispy, then transfer to a paper towel.
Step 3
In the same pot, add the onion, carrot, garlic, celery, chili pepper, rosemary, and a good pinch of salt and black pepper, and cook over low heat for 10 minutes or until the vegetables are sweet and soft.
Step 4
Meanwhile, cut the pumpkin in half, peel and seed it, and chop it into large pieces. When the time is up, add the pumpkin and broth to the pot. Bring to a boil and simmer for 30 minutes.
Step 5
For the croutons, drizzle the ciabatta with a little olive oil, dip it, then grate it finely and sprinkle grated Parmesan on each side. Place on a dry non-stick skillet and toast until golden brown on both sides.
Step 6
When the pumpkin is soft, blend the soup with an immersion blender until smooth.
Step 7
Season to taste with salt and pepper, then ladle into bowls, placing two croutons on each.
Step 8
Garnish with a few crispy sage leaves and drizzle with a little high-quality extra virgin olive oil, then serve.
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