Savory Sage and Pumpkin Soup
The Fall frenzy for my photography business was crazy fun this year. But, I have to say that all my creative juices get poured into that and creative cooking gets put on the back burner.
But that doesn’t mean I wasn’t stock piling recipe inspirations. I still look through magazines and tear out pages, but Pinterest and Twitter are truly amazing resources.
I recently started “following” Noble Pig on Twitter. Sooo many fantastic ideas! Her post for a tangy pumpkin soup not only got my tastebuds perked, but I also caught her enthusiasm for fried sage leaves. I planted three different varieties of sage in my herb garden this Fall. I will plant even more in the Spring. Sooo yummy.
This Savory Sage and Pumpkin Soup is crazy flavorful and thick and tangy and a little bit spicy. My hubby was pretty excited that I was using Sriracha (aka Rooster Sauce). It’ll warm you up all the way to your wittle toes.
I’m also thinking Savory Sage and Pumpkin Soup would be amazing used like a curry over rice. Mmmm, mmmm, mmm.
Ingredients List
- olive oil
- Fresh sage leaves
- salt to taste
- 1/2 cup onion, diced
- 1 shallot, diced
- 2 Tsp dried sage
- 3 cloves garlic, minced and smashed
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 2 (15 ounce) can pumpkin puree (or the “big” can at Costco)
- 1/2 cup Ver Jus* (or dry white wine)
- 2 cups shredded Parmesan cheese (not the powder)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 Tbsp Sriracha (less if spicy is not your thing)
- 3 Tbsp white wine vinegar
- Light Sour Cream
* I used Oregon’s Hyland Estates Pinot Noir Ver jus (the tart, fresh non-fermented juice of unripe grapes).
Method
Pour 2-4 Tbsp of olive oil in a large, deep skillet and heat on medium for a few minutes. Add sage leaves in a single layer to the pan. Lightly fry until crispy, about 30 seconds. Place sage leaves on a paper-towel lined plate and season lightly with salt.
In the same skillet, add a Tbsp of olive oil and saute onion, shallot and garlic for 5-10 minutes or until lightly browned and soft.
Add dry sage and paprika and heat for one minute.
Stir in broth, pumpkin and Ver Jus (or white wine). Bring it all to a simmering light boil. Add shredded Parmesan cheese and stir with a whisk.
Simmer soup covered for about 15-20 minutes. Turn off heat.
Stir in 1-2 Tbsp Sriracha (or to taste) and wine vinegar.
To serve, add about a Tablespoon of light sour cream to the bottom of each bowl, ladle in a little soup then stir. Then continue to fill the bowl with soup.
Garnish with fried sage leaves (if you haven’t already eaten them all like I almost did). And put the Sriracha on the table for heat lovers who may need just a touch more.
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