Pumpkin Soup with Roasted Garlic and Fried Sage Leaves

One of Our Favorite Ways to Use Fresh Pumpkin Puree

Every year when the stores start stocking the shelves with sugar pie pumpkins this recipe comes to mind. It’s one of my favorite fall recipes and something I have truly enjoyed making for my family whenever I can. There’s something so unique and fun about making pumpkin soup.

This pumpkin soup recipe also has a fond place in my heart because it reminds me of a trip to Hawaii I took several years ago with a friend. Probably the best vacation I’ve ever been on. On this trip her family introduced me to my first food blog: Skinnytaste. It made me excited to cook and try out healthy dishes.

I love the Skinnytaste blog, but so many of her recipes aren’t dairy free so I often have to change the recipe. This pumpkin soup is an adaptation from one of her recipes, made dairy free and with roasted garlic and fried sage leaves for added flavor.

For this recipe we used fresh sugar pie pumpkins from the local pumpkin patch. Read more about How to Bake Sugar Pie Pumpkin.

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Pumpkin Soup with Roasted Garlic and Fried Sage Leaves

by Burnt Toast Food Blog November-27-2018

Quick and easy pumpkin soup (from roasted pumpkin) with the subtle flavors of roasted garlic and fresh sage. Add a dollop of (lactose free) sour cream or cashew cream to finish and top with fried sage leaves for an elegant first course to a holiday meal.

Ingredients

• 5 cups fresh pumpkin puree
• 2 tablespoons vegan margarine
• 2 shallots, diced
• 3 to 4 cloves roasted garlic cloves (see notes)
• 4 cups chicken broth, organic and low sodium
• 1 tablespoon fresh sage, about 8 leaves – plus more for garnish (below)
• 1/2 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 to 1/2 cup sour cream, optional (lactose free or full dairy), or cashew cream
• Garnish:
• 10-20 fresh sage leaves
• vegetable oil

Instructions

1. Use a mini food processor to finely mince the sage leaves. Dice the shallorts, or use the mini processor. 2. In a large soup pot melt margarine over medium heat. Add shallots and sauté until tender. Remove the roasted garlic cloves from their casings with a fork. Add to the pot and smash, stir with the shallots for 1 minute, scraping up any bits that stick. 3. Stir in the pureed pumpkin, chicken broth, sage, salt and pepper in large soup pot. Cover and bring to a boil gradually, over medium heat, stirring occasionally. Reduce the heat and keep covered. Continue to simmer. 4. Cook for 15 minutes. Stir occasionally. 5. While the soup cooks, prepare the fried sage leaves. Rinse and dry the remaining sage leaves. Heat 1 to 2 inches oil in a small, heavy saucepan over medium heat until hot enough for a test piece of sage leaf to sizzle. Fry a few sage leaves at a time so as not to crowd them. If oil gets too hot (spits or pops) reduce heat slightly. Turn the leaves and fry until crisp but not brown. Remove to a paper towel-lined plate. 6. Adjust seasonings in the soup, as needed. Remove from the heat and use an immersion blender until the soup is a smooth consistency. Alternately, let the soup cool for a few minutes, pour into a blender and process. Use caution as steam will release while blending. 7. Stir in the sour cream just enough to leave streaks of color. 8. Ladle soup into bowls and top each serving with 1 to 2 sage leaves. Notes: - Roast the garlic cloves on the same baking sheet as the sugar pie pumpkins. First, peal the papery outsides of 1 head of garlic and trim the ends so the individual cloves are slightly exposed. Place on a sheet of foil large enough to wrap the whole head of garlic. Drizzle with olive oil. Seal the foil and bake alongside the pumpkin. Or, roast garlic alone at 400° for 30 minutes. - Make ahead tips: sage leaves can be made 1 to 2 days ahead and stored covered at room temperature; roasted garlic and/or soup can be made a day ahead (through step 6), refrigerated and then reheated – wait to add the sour cream until just before serving.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 8-10 starter servings; 4-6 main course