There is nothing like a cool fall day to beckon you to the stove for some heart-soothing soup. This savory pumpkin soup recipe is complemented by the addition of carrots and parsnips, which sweeten it up. It's enough of a comfort food for winter, but light enough to be a great starting place for the fall soup and stew rotation.
This recipe calls for 2 cups of pureed pumpkin. I highly recommend you roast your own fresh pumpkin and scoop it out and puree it. It's not that hard, and it tastes so fresh. A light pumpkin (like a Long Island Cheese) or even a butternut squash, are a nice complement to the other ingredients. A dark, heavy pumpkin (like a pie pumpkin) would make for a darker soup, which would also be delicious but just a different feel to the final product.
We made this soup as a quick weeknight dinner (with pumpkin we had roasted over the weekend) and everyone had seconds, even the kids! Serve with a side salad and some nice crunchy bread that you can use to sop up the soup at the end of the bowl.
Recipe: Pumpkin Sage Soup
2 Tablespoons Olive Oil
1/2 onion, chopped
2-3 mediumo sized carrots, chopped
1 medium-sized parsnips, chopped
3-5 fresh sage leaves
1 large head of garlic, minced
1 cup apple cider
1 1/2 cup vegetable broth
2 cups pureed pumpkin
salt and pepper to taste
Heat olive oil in a large stockpot over medium heat. Add onions and saute for 2-3 minutes until they are starting to get soft. Add carrots, parsnips, and sage. Saute, stirring frequently, until all for 3-5 minutes; add garlic and saute one minute longer. Add cider and vegetable broth; bring to a boil and simmer for 8-10 minutes to completely soften vegetables. Add pumpkin, salt, and pepper. Bring back to a simmer to warm the pumpkin. Working in batches, puree the whole mixture in a blender until smooth.
Serve with a drizzle of Worcestershire sauce or sour cream if desired.