Pumpkin Soup With Crispy Sage Garnish Recipe

Name: Pumpkin Soup With Crispy Sage Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pumpkin or 3 lbs squash, peeled and cubed; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 sweet white onion; 6 garlic cloves, peeled and cut length-wise; 1/4 cup vegetable oil; 2 teaspoons olive oil; 1/2 teaspoon ground cardamom; 2 cinnamon sticks; 1/2 small red Thai chile or 1/4 teaspoon red pepper flakes; 4 cups vegetable stock or 4 cups chicken stock; 12 fresh sage leaves, large

Servings: persons

3 lbs pumpkin or 3 lbs squash, peeled and cubed
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 sweet white onion
6 garlic cloves, peeled and cut length-wise
1/4 cup vegetable oil
2 teaspoons olive oil
1/2 teaspoon ground cardamom
2 cinnamon sticks
1/2 small red Thai chile or 1/4 teaspoon red pepper flakes
4 cups vegetable stock or 4 cups chicken stock
12 fresh sage leaves, large

1
Preheat oven to 350u00b0F.
2
Mix pumpkin cubes with olive oil and salt and pepper.
3
Roast for about 25 minutes, or until nearly tender when pricked with a fork.
4
Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
5
Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
6
Put all the vegetables in a large pot.
7
Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
8
Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
9
Remove the cinnamon sticks.
10
Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
11
Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
12
Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
13
Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
14
Remove to kitchen towel with a slotted spoon.
15
Season.
16
Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs pumpkin or 3 lbs squash, peeled and cubed, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and more.

Yes, Pumpkin Soup With Crispy Sage Garnish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Soup With Crispy Sage Garnish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions