Pumpkin Sage Soup

October 20, 2017

 

 

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

 

Directions: 

 

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.

 

 

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