Pumpkin Soup With Crispy Sage Garnish Recipes

Steps:

• Preheat oven to 350°F.
• Mix pumpkin cubes with olive oil and salt and pepper.
• Roast for about 25 minutes, or until nearly tender when pricked with a fork.
• Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil.
• Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender.
• Put all the vegetables in a large pot.
• Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat.
• Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve.
• Remove the cinnamon sticks.
• Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary.
• Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm.
• Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted.
• Place the sage leaves individually into oil and fry for about 1 minute, or until crisp.
• Remove to kitchen towel with a slotted spoon.
• Season.
• Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.

Steps:

• Preheat the oven to 350 degrees.
• Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
• Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
• Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
• Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
• Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
• Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
• When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
• Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
• Add salt and pepper to taste.
• To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.