This is a delicious hearty soup for autumn and winter months. Adding fried sage leaves adds a lovely complimentary flavor to the pumpkin.
- 2 1/2 – 3 lbs. pumpkin
- 1/4 C olive oil
- 6 cloves Garlic (skins on)
- 12 whole sage leaves, plus 2 Tbls. chopped
- 2 onions , finely chopped
- 1/4 t dried thyme
- 1/4 C parsley
- 1 peeled diced potato
- 2 quarts water or un-salted stock
- 2 T butter
- Sour Cream (garnish)
Halve pumpkin, rub insides and out with olive oil, fill with the un-peeled garlic cloves and bake cut sides down on a baking sheet until tender at 375 degrees.
In a small cast iron skillet, heat olive oil, then simmer each sage leaf until they each become a little speckled probably just shy of 1 min. Use tongs to remove sage leaves to paper towel and then transfer all of the oil to a soup pot or dutch oven.
Sauté onions, thyme, rest of the sage and parsley until onions are beginning to brown, around 12 to 15 min. Add the flesh from pumpkin, including the dripped out juices.
Peel garlic cloves and put into soup pot, add the water and 1 1/2 tsp salt. Bring to boil. Lower heat and simmer partially covered for 25 min.
Pass the mixture through a food mill, or blend with an immersible stick blender to make quick work of this.
Taste to adjust salt if needed. Spoon into soup bowls and garnish with a decorative drizzle or dollup of sour cream and a fried sage leaf or two.
You can make some extra Fried Sage Leaves to garnish, here is the recipe.
Makes 8 to 12 servings.Transparency & Appreciation: I want all of my readers to know that I do provide links on this blog to other businesses that sell products that I use and love, I will never post a link to anything that is inconsistent with my ideology.
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