Pumpkin Soup with Sage
8 servings
55 minutes
Pumpkin soup with sage is a true embodiment of coziness in European cuisine. Its roots can be found in the culinary traditions of the autumn season when pumpkin becomes a symbol of warm home evenings. This soup delights with its velvety texture, sweet-spicy flavor, and delicate notes of sage that add refined depth to the dish. Vegetables stewed to tenderness fill the broth with rich aromas, while croutons with parmesan add a crunchy twist. This dish perfectly warms on cool days, providing a sense of comfort and noble simplicity. Garnished with crispy sage leaves and a drizzle of fragrant olive oil, this soup becomes not only a gastronomic delight but also a true work of culinary art.
1
Clean and finely chop the onion, carrot, and garlic, then trim and finely chop the celery. Remove seeds and finely chop the chili pepper. Finely chop the rosemary leaves.
- Red onion: 2 heads
- Carrot: 2 pieces
- Garlic: 4 cloves
- Celery stalk: 2 pieces
- Chili pepper: 1 piece
- Fresh rosemary: 2 sprigs
2
Heat olive oil in a large pot over medium heat, add sage leaves and fry for 30 seconds or until crispy, then transfer to a paper towel.
- Sage leaves: 16 pieces
- Olive oil: 30 ml
3
Add onion, carrot, garlic, celery, chili pepper, rosemary, and a good pinch of salt and black pepper to the same pot; cook on low heat for 10 minutes or until the vegetables are sweet and tender.
- Red onion: 2 heads
- Carrot: 2 pieces
- Garlic: 4 cloves
- Celery stalk: 2 pieces
- Chili pepper: 1 piece
- Fresh rosemary: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, cut the pumpkin in half, peel it and remove the seeds, then chop it into large pieces. When the time is right, add the pumpkin and broth to the pot. Bring to a boil and simmer on low heat for 30 minutes.
- Pumpkin: 2 kg
- Vegetable broth: 2 l
5
For the croutons, drizzle the ciabatta with a little olive oil, dip it, then grate it finely and sprinkle grated Parmesan on each side. Place on a dry non-stick pan and fry until golden brown on both sides.
- Ciabatta: 16 pieces
- Olive oil: 30 ml
- Parmesan cheese: 50 g
6
When the pumpkin becomes soft, blend the soup with a blender until smooth.
7
Season with salt and pepper to taste, then distribute onto plates, placing two croutons on each.
- Salt: to taste
- Ground black pepper: to taste
- Ciabatta: 16 pieces
8
Sprinkle with a few crispy sage leaves and drizzle with a small amount of high-quality extra virgin olive oil, then serve.
- Sage leaves: 16 pieces
- Extra virgin olive oil: to taste