Pumpkin Soup with Sage

Perfect for Fall Pumpkin Soup With Sage

While we try to promote seasonal ingredients, sometimes that just isn’t practical. So even though we say this is ‘perfect for fall’ its actually a really good soup, and is great anytime of the year, so yes you can substitute canned for fresh when necessary. Just use quality canned products. Okay enough lecturing, here’s how to make this Fall Soup Recipe anytime of the year.

 

Serves Serves 4 - 6

828

Pumpkin Soup with Sage

30 minPrep Time

30 minCook Time

1 hrTotal Time

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All You Need

  • 4 Cups of fresh pumpkin, peeled, seeded and cubed into even sized pieces ~ 1/2" (or you may substitute quality pumpkin puree in a can if pumpkins are not in season)
  • 1 Medium Onion, finely chopped
  • 4 Cups of Vegetable or Chicken Broth (keep some aside in case you need to thin out the soup)
  • 1 Cup of 35 % Cream
  • Butter or Your Favorite Oil (Canola, Vegetable, Olive, Grapeseed etc.)
  • Fresh Grated Nutmeg (to taste)
  • Celery Salt (optional, to taste)
  • Salt and Fresh Cracked Pepper (to taste)
  • 3-4 Fresh Sage Leaves, (or dried sage to taste)

The Fun Parts

  1. In a heavy bottomed sauce pot that is large enough to accommodate all of the ingredients, add your fat and over medium heat, add the diced pumpkin and onions, and fresh sage leaves and sweat the pumpkin and onions with out browning them , until it is soft and fork tender.
  2. Add the broth and gently simmer the vegetables until they are completely tender. Approximately 30 minutes.
  3. Remove the sage leaves and;
  4. Using a stick blender, or countertop blender, Carefully blend the broth and vegetables until smooth. (You may pass the puree through a sieve if you like, but it shouldn't be necessary. Your call)
  5. Return the puree to the sauce pot and over low heat, add the heavy (35% cream), dried sage leaves (if you haven't used fresh) and season with salt, pepper, nutmeg and celery salt to taste.
  6. Slowly bring the seasoned soup up to a simmer, taste again and adjust seasonings as you see fit and serve.

Notes

1. You may substitute quality canned pumpkin puree, if quality fresh pumpkins are not available.

2. If you are using fresh sage leaves, add them at the beginning of the sweating of the vegetables.

3. If you are using dried sage, use a smaller amount and continuously taste for seasoning and make adjustments.

4. ALWAYS taste and season and taste again at every step, no matter what you are cooking! 🙂

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https://www.thecooksclub.com/easy-recipes/easy-soup-recipes/pumpkin-soup-with-sage/

 

 

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