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- Dish type
- Vegetable soup
- Squash soup
- Pumpkin soup
A great recipe to make use of any leftover pumpkin from Halloween. It's smooth and delicious. Serve with freshly baked bread and lashings of butter.
9 people made this
- 1 (1.3kg) whole pumpkin
- olive oil for brushing
- 50ml olive oil
- 6 cloves garlic
- 12 fresh sage leaves
- 2 onions, chopped
- 1/4 teaspoon dried thyme
- 4 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 litres water or vegetable stock
- freshly ground black pepper
MethodPrep:25min ›Cook:1hr10min ›Ready in:1hr35min
- Preheat oven to 190 C / Gas 5.
- Cut pumpkin in half and scrape out seeds. Brush pumpkin inside and out with olive oil and place with cut side down onto a deep baking dish. Add unpeeled garlic and roast for 30 minutes in the preheated oven until the pumpkin is soft.
- In the meantime heat 50ml olive oil in a pan and fry the sage leaves for about 1 minute. Set aside.
- In the same pan saute onions, chopped sage. thyme and parsley for 12 minutes at medium heat until the onions begin to brown.
- Scrape out pumpkin flesh from roasted pumpkin and remove skin from garlic. Place pumpkin, peeled garlic and all juices from baking dish with water and salt into a large pot. Add onion mixture and simmer for 25 minutes halfway covered. finely puree soup (if soup is too thick, add more liquid). Season with salt and pepper and serve with fried sage leaves.
Reviews & ratingsAverage global rating:(7)
Reviews in English (1)
Very tasty, easy to make and its gluten free.-27 Oct 2017
- 1 pound bulk pork sausage
- 2 tablespoons butter
- 2 onions, diced
- 2 cloves garlic, minced
- 8 cups water
- 1 (28 ounce) can pumpkin puree
- ¼ cup packed brown sugar
- 1 tablespoon dried sage
- 1 teaspoon salt, or to taste
- 1 cup whole milk
Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil reduce heat and simmer until flavors combine, about 20 minutes.
Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.
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How to Make It
Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
Coarsely chop 1/4 cup almonds set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
Place pumpkin mixture in a blender remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls sprinkle with reserved 1/4 cup chopped almonds and chives.
Creamed pumpkin soup and sage tempura
1 Peel the pumpkin, remove the seeds, and cut the flesh into 1-inch (3-cm) cubes. Peel and dice the onion. Crush the garlic clove and peel it.
2 In a large pot over medium heat, heat the oil. Sauté the onion and garlic until lightly colored. Add the pumpkin cubes and sauté them. Pour in the vegetable broth and add the bay leaf, orange zest, and salt. Bring to a boil, cover with the lid, reduce the heat, and simmer for 20 minutes.
3 Discard the bay leaf and, with a slotted spoon or skimmer, transfer the pumpkin cubes to the blender. Add half of the cooking liquid and the cream and blend until smooth. Season with pepper and add salt if necessary. You can adjust the texture of the soup by adding more of the cooking liquid.
1 Combine the water and ice cubes. Allow 10 minutes for the water to chill well and the ice cubes to be almost melted.
2 Pour the oil into a pot or deep fryer, and heat.
3 Meanwhile, pour the chilled water into a soup plate and sift the flour directly into it. Using chopsticks, quickly incorporate the flour into the water the aim is not to form a smooth batter. Dip the sage leaves into the batter and, working in batches of six, drop them into the oil. Fry until golden (about 1 minute) and remove with a skimmer. Place them on a plate and cover with a sheet of paper towel. Use the skimmer to remove any bits of batter floating in the oil and repeat the procedure for the remaining sage leaves.
4 Serve the soup, well heated, with the sage tempura.
Make sure that the sage leaves are completely dry before you dip them in the tempura batter: this prevents splashes of oil.
The tempura batter should be mixed as little as possible to retain its lightness and ensure it is crisp when fried. Combining the ingredients quickly with chopsticks ensures that the gluten in the flour does not develop its elasticity.
Pumpkin Soup with Crispy Sage Leaves
Preheat oven to 350°F. In a large bowl, toss together pumpkin and olive oil season with salt and pepper to taste. Spread evenly on 2 large baking sheets. Roast 25 minutes, shaking pans occasionally and switching the positions of pans halfway through.
In a separate bowl, toss together onion, garlic, and 2 teaspoon grapeseed oil. Add to baking sheets. Roast 15 minutes longer, or until pumpkin and onion are tender. Keep an eye on garlic and turn, if necessary, to keep from burning. Transfer to a small Dutch oven or a large saucepan.
Add stock, cinnamon, cardamom, and chile. Bring to a simmer over high flame, reduce heat, and simmer, covered, 20 to 25 minutes, or until pumpkin begins to soften.
Discard cinnamon sticks and cardamom pods. Transfer soup to a blender or food processor and blend until smooth. Mince one sage leaf and add to soup. Season with salt and pepper to taste. Keep warm.
Meanwhile, in a small skillet, heat remaining 1/2 cup grapeseed oil to 350°, or until a sage leaf sizzles when added to oil. Fry remaining sage leaves, 4 at a time, turning once, until crisp, about 1 minute total do not brown. Drain on paper towels and season lightly with salt and pepper.
Savory Pumpkin Soup
In a large pot, heat olive oil over medium heat. Add onion and cook for 5 to 7 minutes, until translucent. Add garlic and sage, and cook for another minute. Add vegetable broth, pumpkin, beans, turmeric, nutmeg, salt, and pepper, and stir to combine. Bring to a simmer. Allow the soup to cool before transferring in small portions to a blender to puree. You may use an immersion blender too. Transfer the soup back into the pot and let cook on medium-low heat for 5 to 10 minutes. Add additional salt and pepper to taste. Garnish as desired.
*Adding additional beans and pumpkin will change the consistency. If a thicker consistency is desired, add more beans and pumpkin.
Makes six (1 cup) servings. Each serving has 130 calories, 2.5 g fat, 5 g protein, 21 g carbohydrates, 6 g fiber, and 300 mg sodium.
Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful.
Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!
Preheat the oven to 220 °C. Generously grease a baking tray.
Heat half the butter until bubbling then add the leeks and sauté until softened. Add the pumpkin and cook for 5 minutes to develop the flavour. Add the stock, cover and simmer gently for 30 minutes or until the pumpkin is soft.
Meanwhile, place the breadcrumbs and blue cheese in a food processor and blitz together to form clumpy dampened crumbs. Place the crumbs onto the prepared baking tray and bake for 10–15 minutes, stirring and giving them a shake from time to time, until golden and crispy.
Once the pumpkin is soft, add the cream, if using, and purée the soup with a stick blender until smooth. Add the nutmeg and season to taste.
Heat the remaining 50 g butter in a frying pan until golden and bubbling, then add the sage leaves and fry until crispy and bright green. Drain on a paper towel.
- In a large dutch oven or stock pot, preheat the olive oil, then add the onion and sautee until translucent.
- Add 2 cups chicken stock, pumpkin puree, sage, salt, pepper, chili powder, lemon juice, and garlic. Stir to combine, then reduce heat and simmer for 10-15 minutes until the flavors combine and mellow a little bit.
- Carefully transfer the soup into a high speed blender and puree until completely smooth (make sure there are no pieces of sage leaf left!), adding an additional 1/2 - 1 cup stock as needed to keep the blender moving and thin the soup to your preference. Don't overload your blender you may need to do this in a few batches.
- Taste and adjust seasonings to your preference before serving.