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Finally, here is my pumpkin soup. With two days of delay but it is here. And I know, you don’t need another recipe for pumpkin soup but still I thought I should give it a try. Believe me, the result is quite interesting.

Base is simple, roasted pumpkin with a touch of nutmeg and sage, blended with chicken stock. It is not light, neither dairy free or vegetarian…what doesn’t keep you from changing or adjusting it according to your preferences and habits.

Actually, for me this recipe is more about garnishing than the soup itself. So, please, if you want to change anything, don’t leave garnishing behind ‘cause that’s what makes the soup to be so…this soup.

Every step can be made ahead, just heat the soup in the microwave and garnish before serving.

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Roasted pumpkin soup with crispy brie, brown butter and sage

Servings: 4-6

Ingredients:

2 small pumpkins seeded and cut into 1-inch slices (or 4 cups pumpkin pure)
2 small onions, sliced
8 garlic cloves, peeled
1/4 cup extra-virgin olive oil
1/4 nutmeg
1/8 ground cloves
2 teaspoons salt
1/2 teaspoon freshly ground pepper
about 10 fresh sage leaves
3 cups reduced-sodium chicken stock
1 cup milk

Garnish

6 oz Brie, sliced
4 tbsp butter
Extra fresh sage leaves

 

1. Preheat oven to 450 F.


2. Toss pumpkin with nutmeg, clove, olive oil, salt, pepper and sage in a large bowl. Spread evenly on a large baking sheet, mixing with onion and garlic cloves. Roast, stirring once, for 30 to 40 minutes, or until very tender.

3. Arrange slices of brie in a parchment-lined sheet pan. Place into the oven (you can place it together with the pumpkin, just keep an eye on it). Bake for approximately 12 to 15 minutes or until slightly brown. Let it cool in the pan (it will be crispy and crunchy once it cools down).

4. Prepare butter. Using a small saucepan, melt it over low heat until caramel in color. Add sage leaves and sauté until crisp. Don’t let it burn. Set aside.

5. Prepare the soup. Scrape pumpkin pulp out of its skin. Transfer it to a blender along with roasted onions, garlic and 3 cups of chicken stock (If you have a small blender like me, you may want to do that in two batches). Puree until smooth, adding milk little by little. Transfer to saucepan, adjust salt and heat through over medium-low heat, stirring constantly to prevent splattering.

6. To serve, pour a portion of soup in a plate, garnish with baked brie and finish with drops of brown butter and sage.


7 Responses to “Roasted pumpkin soup with crispy brie, brown butter and sage”

  1. Kasey

    Hello friend! It is so wonderful to see you posting here again, and I must say that I will take all of the pumpkin recipes you will give me! Love this soup, and hope all is well with you. x

  2. la domestique

    You had me at “crispy brie!” Pumpkin soup is a favorite of mine, and I’m always up for new twists. Looks delicious!

  3. amanda areias

    Kasey, thank you! I am really, really happy to be back! I’ve been busy and that’s all but hopefully from now on I will be more present :)

    la domestique, I know, I could skip the soup and have just the brie for dinner :)

  4. Peggy

    Oh this soup sounds incredible! I can’t wait to make myself a batch =)

  5. Amanda Areias

    Paggy, let me know!

  6. Tiffany

    Amanda, estou muito feliz vc retornou! I missed you!!! Love this recipe. The ingredients are FABULOUS!

  7. amanda areias

    Oi Tiffany, que bom que vc apareceu por aqui!!! Miss you my friend!

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