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© 2013 mathewguiver

Pumpkin sage soup topped with broiled pumpkin, corn, and onion cubes

I’d made a small batch of this soup a few weeks ago when I made my parsnip pumpkin pie. I had a bit of leftover pumpkin puree and thought it would go with sage, onions, and peppers in a creamy soup. It was so good, that I decided to make another batch, but this time I treated the roasted pumpkin two different ways in order to make the soup a bit heartier.

My boyfriend David and I had this soup a few days ago, and honestly, the broiled pumpkin, corn, and onion cubes take the soup to a whole other level. They have a crispy, flavorful skin, and have a dense and somewhat stringy inside. So yummy, I’ll definitely be making this soup a few more times before pumpkin season is over!


1 pumpkin (sugar / pumpkin pie variety)
1 yellow onion
1 yellow pepper
2 shallots
1 carrot
1 jalapeño
1 Tbsp canola oil
1 1/2 Tbsp butter
10 to 15 sage leaves
1 heaping Tbsp all purpose flour
2 c milk
4 c vegetable broth
1 c water
1/4 tsp onion powder
1/4 tsp poultry seasoning
Kosher salt
Black pepper
Hefty pinch of nutmeg
Hefty pinch of cloves
Corn flour
Nutritional yeast
Additional onion powder


1. Roast your pumpkin. For detailed instructions, refer to the beginning of my pumpkin and parsnip pie recipe.

Note, with this dish I didn’t puree the roasted pumpkin in a food processor. In addition to using some of the flesh for the crispy pumpkin, corn, and onion cubes, I’m also using an immersion blender for the soup. So there wasn’t really any reason to break out the old food processor.

2. Chop onion, yellow pepper, shallots, jalapeño, and carrot into small pieces. Place them in a soup pot with canola oil, and a bit of salt and pepper. Cook over medium high heat.

2. When onions have gone a bit soft, add butter and sage.

3. Once butter has melted, add flour. Stir and cook for about a minute, then slowly add water and vegetable broth.

4. Add milk, then bring to a simmer.

5. Slice up about 3/4 of your roasted pumpkin flesh, then add it to the soup.

6. Remove from heat, then blend using an immersion blender until smooth. Add onion powder, and poultry seasoning, taste, then season as needed with salt and pepper.

7. Dice up your remaining pumpkin flesh into small cubes.

8. Combine about a third of a cup corn flour, and hefty teaspoons of onion powder and nutritional yeast.

9. Coat roasted pumpkin cubes in corn flour mixture, then place into a parchment paper lined baking sheet. Sprinkle with salt and pepper.

10. Turn oven to broil, and place pumpkin cubes in the middle rack of your oven. Cook for 4 to 7 minutes, or until the edges have gone dark brown and crispy.

11. Ladle soup into bowls or ramekins, drizzle with olive oil, then top with a handful of crispy pumpkin cubes.


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