Smoked Pumpkin Soup

🧂 Ingredients

• 4 cups chicken or vegetable stock
• 4 cups smoked pumpkin flesh
• 1 cup half and half
• 1 tablespoon olive oil
• 4 sage leaves

  plus more for garnish
• 1/4 cup onion

  finely diced
• 2 cloves garlic

  minced
• 1 tablespoon real maple syrup
• 1 teaspoon salt

  use more if needed
• 1/2 teaspoon black pepper
• 1/4 teaspoon pepper flakes

  optional
• 1/2 cup shredded parmesan

  garnish
• Olive oil

  for garnish

Instructions

• 1 Heat oil in large pot of Dutch oven over medium-high heat. Bruise (rub together)
  4 of the sage leaves to release the essential oils. Add them to the pot and cook
  for 30 seconds per side. This will infuse the oil with a mild sage flavor.
  
  Remove sage from the pot and discard. Reduce heat to medium.
• 2 Add diced onion and cook for 3-5 minutes over medium heat, stirring often. The
  object is to sweat the onions not brown them, so reduce the heat if needed. Add
  garlic, and cook for an additional 35-45 seconds.
• 3 Next, add stock, smoked pumpkin flesh, maple syrup, salt, black pepper, and
  pepper flakes to the pot. Let the mixture simmer for 30 minutes, stirring
  occasionally.
  
  Add half and half and and cook for an additional 5-7 minutes. Remove pot from
  heat and let stand for 5-7 minutes or so.
  
  Use an immersion blender to smooth out the soup. Taste for salt content and add
  more if needed.
• 4 To serve, place 2-3 ladles full of soup into a soup bowl. Top with a little
  olive oil, parmesan, and sage leaves (or a fresh herb or micro-green of choice).
• 5 Store leftover soup in an airtight container in the refrigerator for up to 4
  days after preparation.
• 6 This recipe can be made vegan as well. Use vegetable stock, a creamy vegan milk
  alternative, and nutritional yeast instead of parmesan. The texture of the soup
  might not be the same, but it will certainly be delicious!

Nutrition Info