CHEESE PUMPKIN SOUP WITH SAGE AND APPLE
For cooking, forget the giant pumpkins that are meant for life as jack o'lanterns. The flat, lesser known heirloom variety called the Long Island cheese pumpkin is the prizewinner. This sweet, beige pumpkin gets its name from its resemblance to a wheel of cheese. Making pumpkin soup is a go-to way to prepare the fruit. As with any soup, the key is the quality of stock used. It should add flavor, but not too much or it will eclipse the taste of the pumpkin. Vegetable stock is the best choice here. Roasting the pumpkin with the seeds intact (except for a handful to be used as garnish) intensifies the flavor and adds a slight nuttiness to the soup. Adding sage and some raw apple brings aroma and acidity to the recipe. Finish with pumpkin oil for added richness.
Provided by Jeff Schwarz And Greg Kessler
Categories soups and stews, main course, side dish
Time 1h15m
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
- Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
- Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
- Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
- Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
- Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
- When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
- Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
- Add salt and pepper to taste.
- To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 34 grams, Carbohydrate 31 grams, Fat 41 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 1432 milligrams, Sugar 15 grams
PUMPKIN-SAGE SOUP
Provided by Bryan Miller
Categories dinner, soups and stews, appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut a circular hole around the top rim of each pumpkin and remove lid. Scrape out fiber and seeds, leaving sides as smooth as possible. Place crumpled sage leaves in bottom of each pumpkin.
- Heat butter in a pot, and add onion. Cook over medium heat, stirring, for one minute. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
- Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth. Return mixture to pot.
- Add milk and half-and-half, nutmeg, cayenne, salt and pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasonings.
PUMPKIN, SAUSAGE, AND SAGE SOUP
I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!
Provided by jennyp08
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g
SAUSAGE PUMPKIN SOUP
Here, autumn spices complement pumpkin and sausage for a unique and comforting soup. Maple syrup imparts just the right amount of sweetness.
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage and onion until sausage is no longer pink; drain. , Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low until flavors are blended, 3-4 hours. Stir in milk; heat through. If desired, serve with croutons or crackers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 2g fiber), Protein 8g protein.
EASY PUMPKIN-SAGE SOUP (CROCKPOT)
This is an easy recipe that uses canned pumpkin, the crockpot, and doesn't need pureeing. Could be done stove-top also. Just saute the leeks first, in some butter until soft, then add to rest of ingredients and cook until heated through.
Provided by Outta Here
Categories Vegetable
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart crockpot.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- Stir in half-and-half.
- Sprinkle each serving with Parmesan cheese, if desired.
Nutrition Facts : Calories 140, Fat 3, SaturatedFat 1.2, Cholesterol 3, Sodium 259.7, Carbohydrate 22.6, Fiber 1.5, Sugar 6.6, Protein 9.3
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