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.
Roasted pumpkin soup with crispy brie, brown butter and sage
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
1/8 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
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.