Pumpkin Soup With Crispy Sage Garnish |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe is from Michel Nischan's cookbook, Homegrown Pure and Simple as featured on Rachel Ray Nov. 06. The soup is spicy and has a wonderful depth of flavour. It smells great whilst cooking The deep fried sage is heavenly ! Ingredients:
3 lbs pumpkin or 3 lbs squash, peeled and cubed |
2 tablespoons extra virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 sweet white onion |
6 garlic cloves, peeled and cut length-wise |
1/4 cup vegetable oil |
2 teaspoons olive oil |
1/2 teaspoon ground cardamom |
2 cinnamon sticks |
1/2 small red thai chile or 1/4 teaspoon red pepper flakes |
4 cups vegetable stock or 4 cups chicken stock |
12 fresh sage leaves, large |
Directions:
1. Preheat oven to 350°F.
2. Mix pumpkin cubes with olive oil and salt and pepper.
3. Roast for about 25 minutes, or until nearly tender when pricked with a fork.
4. Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
5. Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
6. Put all the vegetables in a large pot.
7. Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
8. Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
9. Remove the cinnamon sticks.
10. Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
11. Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
12. Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
13. Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
14. Remove to kitchen towel with a slotted spoon.
15. Season.
16. Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.
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