Roasted Pumpkin And Sage Soup Recipes

ROASTED PUMPKIN AND SAGE SOUP

Steps:

• 1. Preheat oven to 450ºF and set to "roast" if your oven makes the distinction. 2. Line a cookie sheet with parchment. 3. Cut the pumpkin into wedges and use a sharp knife to remove the pulp and seeds. 4. Drizzle olive oil on the pumpkin and carrot flesh, generously season with salt and pepper. Place them on the cookie sheet and roast for 40 minutes or until the flesh of the vegetables is soft and pliant. The tip of a small knife should go in easily. 5. Remove the pumpkin flesh from the tough outer skin and roughly chop into pieces. Set aside with the carrots. 6. Heat about 2 Tbl. olive oil in a heavy bottomed Dutch oven. Sauté the onions over medium heat for 3-4 minutes. Sprinkle the brown sugar over the onions when they become translucent. Reduce heat and cover the pot. Cook for an additional 5 minutes, allowing the onions to slowly caramelize. 7. Add ginger and spices and cook through for 2 minutes. Add the remaining ingredients, except for the heavy cream, bring to a simmer, then cover and cook for 35 minutes. 8. Remove the bay leaves and cinnamon sticks. Add the heavy cream or coconut milk, then proess the soup in batches in a blender or food processor until thoroughly combined and velvety smooth. 9. Serve the soup in warmed bowls, drizzle with the sage oil. Finish the toasted sesame seeds and crushed cashew nuts. Piryatnogo Appetita!

PUMPKIN, SAUSAGE, AND SAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
• Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
• Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

ROASTED PUMPKIN WITH SHALLOTS AND SAGE

Steps:

• Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
• Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.