A wonderfully simple soup that’s my new go to recipe for winter. The most difficult thing about this recipe is waiting for the pumpkin to cook in the oven. The smell is out of this world! So delicious! So homely and comforting! When it’s cold and raining sometimes you just need to make the most of it and spend the afternoon in the kitchen making soup.
- 2 medium sugar pumpkins
- 1 tbsp butter
- 3/4 cup shallots
- 3 cloves garlic
- 4 cups (950ml) fat free, low sodium chicken broth
- 1 tbsp fresh sage, plus more for garnish
- salt and fresh pepper to taste
- reduced fat sour cream for garnish
- 1Heat the oven to 200°C. 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.
- 2When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
- 3Add 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.
- 4Blend in a blender or immersion blender and blend the soup until smooth.
- 5Garnish with light sour cream and sage. Makes 8 1/2 cups (roughly 2 litres).
Enjoy and I hope you’re inspired!