What makes you think more about fall then pumpkins? There is no reason for them to only be decorations, why not make a soup after the trick-or-treaters have gone? Pumpkins are full of nutritional benefits including vitamin A carotenoids, fiber, and minerals. This is a delicious savory soup for a cool fall evening. Toast up some multigrain croutons to top it off.
Savory Pumpkin Sage Soup
Makes 8 servings
- 4 lbs Pumpkin (Cinderella, Cheese, or Sugar)
- 2 Tbs Extra virgin Olive Oil
- 2 White or Spanish Onions, roughly chopped
- 4 cloves Garlic, roughly chopped
- 2 quarts Vegetable Stock
- Bouquet Garni with several Sage Leaves, stalks, Parsley leaves and stalks *see note.
- 8 Fresh Sage leaves, finely chopped
- ¼ cup Fresh Parsley, finely chopped
- Fresh Ground Pepper
- Heat oven to 350 deg F
- Half pumpkin, remove seeded center, place face-down on a sheet pan and bake 30-45 minutes, or until tender. Remove from oven and cool.
- In a large stockpot heat olive oil on medium-low heat and add onions, and garlic.
- Cook until onions are translucent, about 5 minutes.
- Add stock and bouquet garni.
- Cover, raise heat and bring to a boil. Reduce to a simmer and cook 20 minutes.
- Remove bouquet garni from stock.
- Scoop roasted pumpkin from its skin and add to the soup.
- Puree soup with an emersion blender (or in batches in a counter-top blender and return to stock pot).
- Add chopped herbs and ground pepper to taste.
- Serve with multi-grain croutons.
Need to know how to make a Bouquet Garni? Check out This Link
This soup also freezes well.