Pumpkin Sage Soup

Heather Berrryhill has a tasty recipe for pumpkin sage soup.

Ingredients:

1/4 C Olive Oil

3 LG Sweet Onions, sliced

3 Cloves Garlic, chopped

2 LG Leaves Sage, chopped

2 TSP Fresh Ginger, grated and peeled

1/4 TSP Ground Nutmeg

2 QT Lower-Sodium Vegetable or Chicken Broth

3 15 OZ Cans Pure Pumpkin

1 TBSP Lemon Juice

1 C Heavy Whipping Cream or Coconut Milk

For the Sage and Shiitake Garnish:

Pot with 1” Oil

24 Small Sage Leaves

Kosher Salt

7 OZ Shiitake Mushrooms, stemmed and very thinly sliced

Directions:

Make the Soup: In 5-quart sauce pot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally. Add broth and pumpkin. Heat to

simmering on high, scraping up browned bits from bottom of pot. Reduce heat to maintain simmer; cook 20 minutes stirring occasionally. With immersion blender or in batches in blender, puree soup until smooth. Stir in lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Add

heavy whipping cream or coconut milk at the end. Heating through. Makes about 10 cups. Soup can be made and refrigerated up to 2 days ahead. Reheat on medium. (If soup is too thick, add water or broth for desired consistency. Season to taste.)

Make the Sage and Shiitake Garnish: In 2-quart saucepan, heat oil on high until hot but not smoking. Add sage leaves to oil. Fry 1 to 2 minutes or until leaves are browned, stirring occasionally. With slotted spoon, transfer to large paper-towel-lined plate; sprinkle with pinch of salt. In batches, add shiitake mushrooms to hot oil. Fry 2 minutes or until deep golden brown, stirring occasionally. Transfer to same plate as sage; sprinkle with pinch of salt. Cool completely. Garnish can be made up to 3 hours ahead. Let stand at room temperature.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 15 minutes

Serves: 10