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Pumpkin Sage Soup


Reserve this tasty soup for autumn when fresh pumpkins are abundant. Or make it with butternut squash. If you like, serve with crisp croutons to contrast with the smooth and creamy soup.

  1. 4 tablespoons butter
  2. 4 onions, chopped
  3. 4 cloves garlic, chopped
  4. 6 pounds pumpkin, peeled and cut into 2-inch pieces
  5. 5 cups chicken stock or canned low-sodium chicken broth
  6. 2 teaspoons salt
  7. 2 tablespoons chopped fresh sage, or 1 1/2 teaspoons dried
  8. 3 cups light cream
  9. 1/4 teaspoon fresh-ground black pepper
  10. Black-Pepper Croutons, optional
  1. In a large pot, heat the butter over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
  2. Add the pumpkin, stock, salt and dried sage, if using. Bring to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Stir in 1 tablespoon of the fresh sage, if using, and simmer 5 minutes longer.
  3. Puree the soup in a blender or food processor until smooth. Strain the puree back into the pot and add the cream. Stir in the pepper. Simmer over low heat for 5 minutes. Top with the remaining 1 tablespoon chopped fresh sage, if using, and croutons, if you like.


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