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Creamy Pumpkin Soup with Crispy Sage Topping
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Small Skillet

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 12 fresh sage leaves

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and garlic. Cook until the onion turns soft.
  • Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
  • Remove the pot from heat. Stir in the heavy cream. Season with salt and black pepper. Blend the soup with an immersion blender until smooth.
  • Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the sage leaves. Fry until they turn crisp, about 1 to 2 minutes on each side. Remove and drain on a paper towel.
  • Ladle the soup into bowls. Top each serving with the crispy sage leaves.

Notes

Fry the sage right before serving so the leaves keep their crunch. Reheat leftover soup gently over low heat and add a splash of broth if it thickens too much. Skip the cream and use coconut milk if you want a dairy-free version.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Small Skillet