Paleo Roasted Pumpkin Soup with Fried Sage

Paleo Roasted Pumpkin Soup with Fried Sage
  • Sumo

 

 

 

 

 

 

 

Fresh sage from my garden

Fresh sage from my garden

I have two sage plants that are producing huge amounts of sage. I love sage and have been using it a lot lately in all sorts of things. I absolutely love fried sage as a garnish to make dishes extra special, and truth be told, I have been known to eat a handful of fried sage as a little snack while I’m cooking.

I picked up this beautiful pumpkin from Jucker Farm recently figuring I would just make chunks of roast pumpkin with herbs. It’s a staple recipe around our house when squash season arrives.

Fresh from the farm

Fresh from the farm

My plans changed with the arrival of some really dreary and rainy weather which had me wanting a comforting bowl of soup (or a very large glass of wine to drown my sorrows). I’ve made pumpkin soup loads of times, but I’ve never added fried sage to it before. I never usually measure anything and probably make it slightly different each time, but this time around I made an effort to write down what I did as I went along so that I could share it with you all.

Ready to roast

Ready to roast

**A few notes on additions and substitutions. I used butter as my oil, but you could use ghee, coconut oil or any other oil you prefer. I used a pumpkin variety that is widely available here in Switzerland called an Oranger Knirps (I’m not 100% sure, but I think it might be very similar to kabocha squash). It’s bumpy and looks a bit different than the kind of pumpkin you carve for Halloween. It has a texture very similar to butternut squash (which you could easily use instead of pumpkin). I have no idea how well canned pumpkin would work because I’ve never tried it. I imagine the texture and taste might be different.

Soup is served

Soup is served

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Paleo Roasted Pumpkin Soup with Fried Sage

Ingredients

  • Pumpkin. My pumpkin weighed 2 lbs 4oz (1020 grams) after it was seeded and roasted.
  • 3 Tablespoons butter, divided
  • 1 onion, diced
  • 2 cloves garlic, minced or pressed with a garlic press
  • 2 Tablespoons fresh chopped sage (about 16 leaves) and few more whole leaves for garnish if you like
  • 4-5 cups chicken stock or bone broth (I used homemade)
  • 4 slices bacon, cooked and grumbled
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400F/200C.
  2. Cut your pumpkin in half and remove the seeds. I cut it again into quarters after removing the seeds but you could also leave it in 2 halves. Rub the pumpkin with oil all over (on the skin and cut sides). I used bacon grease for this because I had just cooked some bacon. Lay your pumpkin on a baking tray cut side down and roast in the oven for 30 minutes. Remove it and cool when done. This step can be done several hours or a day ahead. Once it's cool, remove the skin and roughly dice and the pumpkin flesh and set aside.
  3. Heat 2 Tablespoons of butter in a large soup pot.
  4. Add the onions and garlic and cook over medium heat for 15 minutes until soft and fragrant.
  5. Add in the diced roast pumpkin and stir.
  6. Now add in 4 cups of broth and stir. Reserve an extra cup of broth (or water) to add later if you feel your soup is too thick. Each pumpkin has a slightly different water content and your broth amount may be different than mine.
  7. Simmer for about 30 minutes (or longer if you like) covered and stirring occasionally.
  8. While your soup is simmering, heat the remaining Tablespoon of butter in a small pan and fry up the chopped fresh sage. It's done when it gets a bit crispy and starts to brown just a little.
  9. Just before adding the sage to the soup, blend the soup to your desired consistency with an immersion (stick) blender or a blender that can handle hot liquids. I left mine with a few little chunks because I like it that way.
  10. After blending the soup, stir in the fried sage.
  11. Add in the additional broth or some water if your soup is too thick.
  12. Salt and pepper to taste. I really didn't need to add salt because my broth was quite flavorful.
  13. Garnish with additional whole leaves of fried sage, crumbled bacon, toasted nuts (pine nuts, hazelnuts or pumpkin seeds), a dollop of cream or a spoon of pesto.
http://swisspaleo.ch/paleo-roasted-pumpkin-soup-with-fried-sage/

 

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3 Comments

  1. Big sage guy myself, really love how it interacts with the creaminess of pumpkin in this one!

    • Hi Jerry,
      Thanks for stopping by the blog đŸ™‚

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