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Pumpkin Fennel Soup With Sage Leaves

Pumpkin Fennel Soup With Sage Leaves is built on Pumpkin Or Enough To Make Pulp, Extra Virgin Olive Oil, Onion, Fennel Bulb Fennel Leaf Garnish, and Low Sodium Vegetable Broth. About 4 hr from start to finish for 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 1 tbsp
• 1
• 1
• 4 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 400F.

2. 2

   Loosely wrap the pumpkin in foil and bake until soft, 40 to 60 minutes.

3. 3

   Transfer to a plate and let cool.

4. 4

   Cut the pumpkin into 1/2-inch dice.

5. 5

   SOUP: Heat oil in large saucepan.

6. 6

   Add the onion and fennel and cook until soft and translucent but not brown, about 5 minutes.

7. 7

   Add 4 cups of the broth and all the milk, season with salt and pepper and add the roasted pumpkin.

8. 8

   Gently simmer until the fennel is soft, about 20 minutes.

9. 9

   Transfer the soup to a blender and puree until smooth, adding additional broth as needed to obtain a soup like consistency.

10. 10

    Return the soup to the saucepan and reheat, adding salt and pepper to taste.

11. 11

    FRIED SAGE: Stem the leaves.

12. 12

    Wash and dry.

13. 13

    Just before serving, heat 1/4 cup olive oil (or as needed) in a small frying pan or saucepan, to 350F.

14. 14

    Add the sage leaves and fry until lightly browned and crisp, about 1 minute.

15. 15

    Transfer the sage leaves with a wire skimmer to paper towels and drain.

16. 16

    Blot dry with more paper towels.

17. 17

    See variations.

18. 18

    TO SERVE: Ladle the soup into bowls and garnish with sage and fennel leaves, accompany with crusty bread.

19. 19

    [15%cff: 115cals, 6g fat]

20. 20

    Variations: Garnish with fresh sage leaves, chiffonade. Or substitute Bake Fried

21. 21

    Sage Leaves. See recipe.

22. 22

    NOTES: *Recipe from Steven Raichlen's HIGH-FLAVOR, LOW-FAT ITALIAN COOKING.

23. 23

    Pumpkins are in the store.

24. 24

    Always need to add flavor to these early pumpkins - grilling or roasting the pulp.

25. 25

    Here's a soup from Raichlen's new book of Italian recipes.