Pumpkin Soup with Crispy Sage
User Reviews
5
Pumpkin Soup with Crispy Sage
Description
This soup begins by sweating sliced yellow onions in neutral oil, developing sweetness. Halved and seeded sugar pie pumpkins are brushed with melted butter and roasted with sage leaves placed inside. Roasting softens the pumpkin flesh and imparts subtle sage flavor.
After peeling the roasted pumpkin, it is combined with onions, stock, pumpkin pie spice, salt, and simmered to meld flavors. The soup is blended in batches with added butter and onions to create a smooth, creamy texture. The finishing touch is a swirl of mascarpone, which adds richness without overpowering, and crispy sage leaves sautéed in butter contribute an earthy, slightly bitter contrast.
Served warm, this pumpkin soup offers a velvety mouthfeel with layered spice and sage aroma. It is well-suited for autumn or winter meals, offering both comforting and refined qualities.
The recipe references Canyons Farm Restaurant, suggesting a tested preparation method. Using pumpkin pie spice and fresh sage emphasizes seasonal flavors, while roasting creates complexity in the pumpkin’s sweetness.
Ingredients
- 4 sugar pie pumpkin
- 1 yellow onion sliced, large
- 4 ½ cups chicken stock or vegetable stock
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ pound butter plus 2 tablespoons, divided, 2 sticks
- 1 sage reserving a dozen leaves, bunch
- 2 tablespoons pumpkin pie spice
- salt to taste
- ¼ cup mascarpone cheese
Instructions
- Preheat oven to 350 degrees F.
- Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.
- Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Melt 1 tablespoon of butter, then brush the pumpkin halves and roast for 45 minutes.
- When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
- Combine pumpkin with the remaining ingredients into stock pot (except for the butter and onions). Simmer for ½ hour.
- Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
- In a saucepan, melt the remaining 2 tablespoons of butter and add reserved sage leaves. Sauté until lightly browned.
- Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 889kcal | 44% |
| Carbohydrates | 97g | 32% |
| Protein | 16g | 32% |
| Fat | 58g | 89% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 136mg | 45% |
| Sodium | 1486mg | 62% |
| Potassium | 4698mg | 100% |
| Fiber | 8g | 32% |
| Sugar | 41g | 82% |
| Vitamin A | 117954IU | 2359% |
| Vitamin C | 125mg | 139% |
| Calcium | 346mg | 35% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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