Simple yet rich in flavor, savory, hearty and deeply satisfying this pumpkin soup will do justice as an introduction to the Christmas meal. With the addition of meat such as turkey or ham, preferably smoked, this becomes a one dish main course that teams wonderfully with hot homemade biscuits.
1small pumpkin- about 5 lbs.
4Tspextra virgin olive oil
2medium yellow onions finely chopped
Salt and freshly ground pepper
18fresh sage leaves and 1 cup vegetable oil for frying
9shallots halved lengthwise
Quarter, seed and peel pumpkin, rub with olive oil and roast on baking sheet in 350F oven for 30 minutes, or until soft. Allow to cool.
In a heavy stock pot, melt 4 Tbs butter, then brown onions and garlic over medium heat for about 15 minutes, or until onions are soft.
Add pumpkin to mixture, continue cooking for 5 minutes. Add chicken stock and slow simmer for 30 minutes.
Puree soup in food processor or blender until just smooth.
Return to pot, thinning with water if too thick. Keep soup warm on lowest flame and heat diffuser if needed.
Heat vegetable oil and fry sage leaves until just crisp and drain on paper towels.
Add to soup and keep warm.
Drain oil, melt remaining 2 Tbs butter over medium heat and cook shallots until soft and golden, about 15 minutes.
To serve, ladle soup into individual bowls and distribute 3 sage leaves and 3 shallot halves into each bowl.
From the Terroir Seeds test kitchen. Pumpkin Soup with Sage https://underwoodgardens.com/3-great-heirloom-pumpkin-recipes/