Pumpkin Soup with Crispy Sage

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Preparation time: 45 min
Cooking time: 1:45

Difficulty: Medium - experience needed
Serves: 6-8


4 sugar pie pumpkins
1 large onion, sliced
4 1/2 cups chicken or vegetable stock
1 tablespoon oil
1/2 pound butter or 2 cubes, plus 2 tablespoons
1 bunch sage, reserving a dozen leaves
2 tablespoons pumpkin pie spice
salt to taste
1/4 cup mascarpone cheese


1. Preheat oven to 350 degrees.

2. 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.

3. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with a 1 tablespoon melted butter and roast for 45 minutes.

4. When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.

5. Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Simmer for 1/2 hour.

6. Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.

7. In a saucepan, melt 2 tablespoons reserved butter and add reserved sage leaves. Sauté until lightly browned.

8. Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.


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