Foodie Friday: Pumpkin Sage Soup Recipe
With so many pumpkins around (and often at discounted prices!) after Halloween, I’ve been cooking a lot with them. The sage from our garden is still in excellent shape despite the cooler weather, so I figured that pumpkin sage soup would be the perfect way to use two seasonal items before they disappear.
Ingredients:
- 3 sugar pumpkins
- Olive oil
- 2 large minced onions
- 3 pressed garlic cloves
- 5 c. chopped fresh sage
- 32 oz. chicken stock (or vegetable stock if you’re vegetarian)
- ½ c. Greek style plain yogurt
- ½ c. white wine
Instructions:
- Preheat oven to 425 degrees
- Halve pumpkins and remove seeds (use them to make roast pumpkin seeds later!)
- Rub interior of pumpkins with olive oil to coat
- Place pumpkins, interior down, on a rimmed baking sheet covered with aluminum foil, like so:
- Bake pumpkins until you can pierce exterior with a fork, about 45 minutes
- While pumpkins are cooking, mince onions and put in a large pot over low heat with about a tablespoon of olive oil until they become soft and begin to brown, like so:
- Deglaze pan with white wine, loosening browned bits with spatula
- As wine cooks off, add pressed garlic, stock and chopped sage. Bring to a simmer
- Once pumpkins are done, spoon out pumpkin flesh from rind, and add to pan, bring to a simmer
- Add yogurt
- Use an immersion blender, if you have one, to blend soup
- If you don’t have an immersion blender, let soup cool and put through a blender in batches
- Transfer soup back to pan, bring to a simmer
- Top with a dollop of yogurt and sprig of sage and serve!
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