Crispy sage is the perfect seasonal garnish for this comforting Fall soup. Serve it out of hallowed out pumpkins for a festive dinner!
By Danielle Marullo
Pumpkin Soup with Sage
- Total Time: 40 mins
- Yield: 2 1x
Description
Crispy sage is the perfect seasonal garnish for this comforting Fall soup. Serve it out of hallowed out pumpkins for a festive dinner!
Ingredients
Scale
- 1 Tablespoon of raw bacon chopped fine
- 1/3 Cup White Onion Finely Chopped
- ½ Tablespoon Butter
- 1 Clove of Garlic Minced
- 1 Bay Leaf (leave it whole. It is just a flavoring agent)
- 1 Cup Chicken Stock
- 2 Sage Leaves (Plus a few more for Garnish- optional)
- ¾ Cup Pumpkin Puree
- ½ Honey Crisp Apple or Macintosh Apple (peeled and diced)
- 1 ½ Teaspoons Dark Brown Sugar
- ¼ Teaspoon Cinnamon
- Dash of Ground Ginger
- Dash of Nutmeg
- 1 ½ Teaspoons Maple Syrup (optional-you may like it less sweet)
- Salt & Pepper to taste
- ½ Cup Milk
- Garnish with a dollop of plain Greek yogurt, sour cream or creme fraiche
Instructions
- Heat a medium saucepan on medium heat. When the pot is hot put the chopped bacon in the pot.
- Allow the bacon fat to render and for the bacon to brown and get crispy. Using a slotted spoon, remove the bacon and set it aside (use it as garnish later). Leave the fat in the pot.
- Add the butter to the pot on medium-low heat. When the butter melts add the chopped onions, whole bay leaf and garlic and sauté until soft and translucent.
- Add the chicken stock, pumpkin puree and sage leaves. Bring it to a simmer, stirring periodically.
- While the mixture is simmering, place the chopped apple in a microwavable dish and microwave it on high for 3-5 minutes or until soft and mushy.
- Add the cooked apple, brown sugar, cinnamon, nutmeg, ginger, maple syrup, salt and pepper to the pot with the pumpkin mixture.
- Allow to simmer with the lid on for 10-15 minutes to bring the flavors together.
- Remove from the heat and using an immersion hand blender or a regular blender, blend the soup until it is silky and smooth. Pour the mixture back into the pot.
- Add the milk to the pumpkin mixture and simmer for another 5-10 minutes or so.
- Remove from the heat and serve! I heat up some olive oil in a pan on high heat and then fry up some sage leaves in it. The sage gets crispy like a chip and acts as a great garnish on top of the soup. You can also put a dollop of crème fraiche or sour cream and a drizzle of honey, or even some toasted pumpkin seeds! The opportunities are endless.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
