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Putting pumpkin in a pie, however traditional, isn’t the only thing to do with them as this autumn soup demonstrates. Look for small, sweet pumpkins or you can substitute butternut squash. It’s super-cute to serve it in hollowed out pumpkins.
In terms of nutrition, pumpkins pack a punch. Only 100g contains 9% of your daily recommended potassium, 15% of Vitamin C, and a good amount of fibre, Iron, B6, Magnesium and Calcium.
- 1 small pumpkin-about 5 lbs
- 4 tbsp extra virgin olive oil or 6 tbsp unsalted butter
- 2 medium yellow onions, peeled and finely chopped
- 2 cloves of garlic, peeled and minced
- 4-6 cups of chicken stock
- Salt and freshly ground pepper
- Vegetable oil
- 18 fresh sage leaves
- 9 shallots, peeled and cut lengthwise
- Preheat oven to 350. Quarter and seed pumpkin and rub flesh with olive oil and bake on baking sheet until tender, about 30 minutes. Set aside and allow to cool.
- Melt 4 tbsp. butter in heavy stockpot over medium heat. Add onions and garlic and cook, stirring frequently until onions are soft, about 15 minutes. Meanwhile, scrape flesh from pumpkin. Add to onions and garlic and cook for another 5 minutes.
- Add 4 cups stock to pot and simmer for 30 minutes. Pour into food processor and puree until smooth, then return to pot. If necessary thin with additional stock. Season to taste with salt and pepper, then cover and keep warm over lowest heat.
- Meanwhile heat about 1 cup vegetable oil in a small pan over medium heat. When oil is hot fry sage leaves until crisp. Drain leaves on paper towel. Discard oil.
- In the same pan, melt remaining 2 tbsp. butter over medium heat and cook shallots until soft and golden, about 15 minutes. To serve, ladle soup into individual bowls and garnish each serving with 3 shallots and 3 fried sage leaves.
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Pumpkin soup with sage is one of those belly-warming, cozy meals that makes you want to buy a new sweater. And slippers. And a tureen. Trust me.