Tuesday, October 30, 2012

Pumpkin Soup w Sage

Ahhh fall, my favorite time of year.  When the leaves start changing and the weather is getting cooler, get into the season by making a big batch of pumpkin soup.  This is a simple, rich, creamy soup that is perfect for using up all those leftover cans of mashed pumpkin.  Or, get inspired and throw in fresh roasted pumpkin instead.  Fresh sage is the costar here... lending a subtle thanksgiving flavor that highlights the flavors of pumpkin.  I loved this soup so much that I am looking forward to making my next batch.  Enjoy!

Rich, warm, and satisfying.  The perfect soup for fall!
2tbs butter
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1/4tsp cayenne
1tsp poultry seasoning

1. In a large bottom soup pot, heat butter over medium high until melted.  Add onion and celery and cook until soft and starting to brown.  Add your pumpkin, sage, stock, cayenne, and poultry seasoning.  Add a bit of fresh ground black pepper.  Bring to a boil and simmer about 20 minutes. 
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor).  Stir in coconut milk.  Taste and adjust seasonings as needed. 
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top.  Enjoy!

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