Pumpkin Soup With Crispy Sage Garnish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • Mix pumpkin cubes with olive oil and salt and pepper.
  • Roast for about 25 minutes, or until nearly tender when pricked with a fork.
  • Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
  • Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
  • Put all the vegetables in a large pot.
  • Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
  • Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
  • Remove the cinnamon sticks.
  • Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
  • Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
  • Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
  • Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
  • Remove to kitchen towel with a slotted spoon.
  • Season.
  • Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.
Advertisement