Pumpkin Soup
PUMPKIN SOUP WITH GARLIC & SAGE CROUTONS
Just about any type of Pumpkin or Winter Squash can be used for this recipe. We used Carnival Squash from our One Acre Farm CSA
share in our instructional video, but Jarrahdale and Butternut Squash are also excellent varieties to use.
This soup also keeps very well in the freezer.
Ingredients
| ½ cookie sheet of pumpkin pieces roasted in olive oil |
|---|
| 1 diced onion |
| 3 diced carrots |
| 4 stalks diced celery |
| 2 cloves chopped garlic |
| 4 to 5 cups vegetable or chicken stock |
| 3 tbs olive oil, butter or ghee |
| Pepper and salt to taste |
| Croutons |
| Sliced or cubed bread (we used sliced mini croissants) – enough to cover base of ¼ cookie sheet |
| 2 cloves crushed garlic |
| 6 chopped fresh sage leaves |
| Pepper and salt to taste |
| 2 tbs olive oil |
Instructions
- Pre-heat oven to 375 oF
- Roast pumpkin until soft (not browned).
- Cook onion, carrots and celery very gently in 3 tbs olive oil (for a richer flavor use ghee or butter, cook gently or it will burn). Cook until onion is translucent and other vegetables are getting soft, then add garlic and cook gently for another 2 minutes or so.
- Add 2 cups stock to vegetables and cook until all vegetables are soft.
- Add roasted pumpkin to pot and stir together. Add more stock until vegetables are covered. Gently simmer for about 10 minutes, stir frequently so that nothing sticks to bottom of the pot.
- Add cooked soup to blender or use stick blender and blend until soup is smooth and velvety. Add more stock if soup is too thick. Add pepper and salt to taste. Put back in pot and re-heat prior to serving or into containers for refrigeration or freezer.
- To make croutons, chop or slice bread (enough bread to cover base of ¼ cookie sheet). Place in mixing bowl and add garlic, sage and olive oil. Mix with hands to cover bread with other ingredients. Place onto cookie sheet and bake in oven at 375oF until bread is a little brown and crunchy. Serve with soup!