Pumpkin Sage Soup
1
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 8 • Difficulté: Facile
Ingrédients
Salted butter
1 tbsp(s)
Carrots
2 small, peeled and chopped
Uncooked leek
½ medium, chopped
Celery
1 stalk(s), large, chopped
Onion
1 large, chopped
Garlic
2 clove(s), large, chopped
Ginger root
2 tbsp(s), fresh, minced
Ground nutmeg
1 pinch(es)
Fresh sage
2 tbsp(s), chopped
Ground turmeric
½ tsp(s)
Vegetable broth
8 cup(s)
Pumpkin puree
26 oz, unsweetened, canned
Green pumpkin seeds (pepitas)
1 tbsp(s), toasted (for garnish)
Chives
2 tsp(s), chopped
Light cream
2 tsp(s)
Instructions
1
Set a large stock pot over medium heat. Add the butter, carrots, leek, celery, and onion. Sautee until softened; about 10 minutes. Add the garlic, ginger, nutmeg, sage, and turmeric and sauté 3 more minutes.
2
Add the vegetable stock, and pumpkin puree. Let come to a low simmer and cook for 10 minutes.
3
Using an immersion blender, puree the soup. Serve garnished with pumpkin seeds, chives, and a thin drizzle of cream.
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