Pumpkin Soup with Sage
8 servings
90 minutes
There are as many variations of pumpkin soup as there are herbs. We offer a version with sage. Don't be lazy and fry a sage leaf in deep fat: it's crispy, spicy, and beautiful, and all of this takes pumpkin soup to a whole new level.
1
Preheat the oven to 180 degrees. Cut the pumpkin into four parts and remove the seeds with a spoon. Brush the flesh with olive oil and bake in the oven for thirty minutes. Let it cool.
- Pumpkin: 2.2 kg
- Olive oil: 60 ml
2
In a thick-walled pot, melt half the butter over medium heat. Sauté the chopped onion and garlic with 10 sage leaves for twenty minutes until soft and translucent.
- Butter: 85 g
- Onion: 2 heads
- Garlic: 2 cloves
- Sage leaves: 16 pieces
3
Add the flesh scooped from the pumpkin with a spoon, pour in chicken broth, and cook for half an hour. Blend the soup and continue to cook on medium heat for another 20 minutes. Finally, season with salt and pepper to taste.
- Pumpkin: 2.2 kg
- Chicken broth: 1.2 l
- Salt: to taste
- Ground black pepper: to taste
4
In a small skillet over medium heat, melt the remaining butter, add the chopped shallot, and sauté until golden brown for fifteen minutes.
- Butter: 85 g
- Shallots: 300 g
5
In a small saucepan, heat vegetable oil, add 6 sage leaves and fry until crispy. Pour soup into a bowl and top with fried shallots and a sage leaf.
- Vegetable oil: 500 ml
- Sage leaves: 16 pieces