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Pumpkin and sage soup

Roasted-Pumpkin-Sage-Soup

For me October is the pumpkin month. Maybe this is due to the approaching Halloween holiday.
So I thought to share some pumpkin based recipe…maybe you will find inspiration for the Halloween dinner party.

Not only that the pumpkin has a unique taste that work wonderful in soups, main courses of desserts, but also it is wonderful vegetable: full in beta-carotene, potassium, vitamin B6, vitamin C and E, magnesium, phosphorus, iron and fiber.
Due to the fact that is a seasonal vegetable (found in fall and winter) I say we cook it in as many way as we can in this period.

I will start with a soup recipe, easy and delicious: Pumpkin and sage soup

You will need:

  • 1,5 kg of pumpkin, pealed and with no seeds
  • 1,5 l of vegetable soup
  • 1 tablespoon olive oil
  • 2 tablespoons of chopped sage
  • 1 tablespoon butter
  • 3 chopped onions
  • 1 tablespoon honey
  • a few chopped strands of chives
  • black pepper

The recipe is easy and it will be done in almost an hour:

  1. Start by melting the oil and the butter in a heat resistant pan. Then add the sage and the onion and saute them for almost 15 minutes, until they soften.
  2. Now is time to add the pumpkin and stir continuously for 5 minutes. After these 5 minutes will pass, add the honey and the vegetable soup and and boil everything until the pumpkin is soften.
  3. Leave the soup to cool for a while then pass it in a blender. Add salt and some vegetable soup or water, if the cream is to thick.

Before you serve it reheat it. You can garnish it with some black pepper and chives.
For a much interesting serving you can choose to serve it in the pumpkin instead of a classic plate.

Enjoy!

 

 

 

Image credit: skinnytaste.com

 

 

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