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
- 1 Tablespoon of raw bacon chopped fine
- ⅓ 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
- 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.
Danielle Marullo is a graduate of Penn State University’s School of Hospitality Management and is currently a Food and Beverage Manager in New York’s famous Waldorf Astoria Hotel. In the past, Danielle has assisted Chef Bobby Flay at the Food Network Food and Wine Festival in New York and, most recently, appeared on Anderson Cooper Live! where she was the winner the “Chopped Challenge” moderated by Food Network’s Ted Allen, based on the popular “Chopped!” television show.'Got Room for More' is not only a statement, it's a driving force. It spans beyond hunger and appetite, it feeds our yearning for more knowledge about food. Using the hashtag #GotRoomForMore will build and foster a community of other foodies just like us.