MDF’s take on a creamy, velvety pumpkin bowl soup with crispy sage!
This soup will be sure to satisfy your winter cravings. The perfect bowl of comfort, this warming soup is also a real crowd-pleaser. As you know, we like to mix things up at MDF so we added Granny Smith apples for an underlieing tartness which adds freshness and cuts the richness of the pumpkin. I am a soup gal, always have been and love soup for breakfast, lunch or dinner with a crusty loaf of hot bread. I grew up in a house of soup artisans, there was always a pot of simmering goodness on the stove. The smell filled our kitchen and was truly intoxicating . If I wanted soup for breakfast my mom or grandmother were happy to oblige, going to school with a full belly of warm soup was just as good as a belly full of a hearty breakfast. I have followed this tradition with my kids, they love the option of having soup for breakfast. Enjoy this recipe it so easy to prepare and freezes beautifully.
Pumpkin Soup with Sage
Roasted Pumpkin for soup
- 1 medium sized sugar pumpkin
- Olive Oil
- Freshly Ground Black Pepper
- Preheat oven to 375 degrees F.
- Cut whole pumpkin in half, scoop out the seeds, and quarter
- Place pumpkin quarters on a baking sheet, drizzle with olive oil, season with salt and pepper.
- Roast until tender but not falling apart, approximately 45 minutes. Let cool, peel away meat, and cut into small dice.
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 Granny Smith apple, peeled and diced
- 2 cups roasted sugar pumpkin
- 1 tablespoon sage leaves
- 3 cups chicken stock
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme leaves (retain a pinch for garnish)
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- Pinch ground cayenne pepper
- 1 cup cream
- Salt and freshly ground pepper
- Fried sage leaves
- Roasted papitas
In a medium to large stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until tender, approximately 8 to 10 minutes.
Puree the mixture in a food mill (you can also use your food processor or blender. (we just prefer texture from mill)
Return the puree to the stockpot, add the chicken stock and spices and simmer for 15 minutes.
Add cream and simmer for 10 more minutes. (do not boil)
Fry fresh sage leaves in olive oil in a small saucepan until rise to the top of oil and become crispy.
Season soup with salt and pepper.
Garnish with crispy sage, roasted pepitas, and fresh thyme leaves.