Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
Ingredients
2medium(6 lbs total sugar pumpkins or pumpkin pie pumpkins)
1tbspbutter(olive oil for dairy-free or whole30)
3/4cupshallots(diced)
3clovesgarlic(chopped)
4cupsfat free(low sodium chicken broth (vegetarians can use vegetable stock))
1tbspfresh sage(plus more for garnish)
salt and fresh pepper to taste
reduced fat sour cream for garnish((optional))
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Instructions
Heat the oven to 400°F.
Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.
Add garlic and cook an additional minute.
Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
(Optional) Garnish with light sour cream or 0% Greek yogurt and sage.