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Pumpkin Fennel Soup With Sage Leaves

Pumpkin Fennel Soup With Sage Leaves is a soups recipe made with Pumpkin Or Enough To Make Pulp, Extra Virgin Olive Oil, Onion, Fennel Bulb Fennel Leaf Garnish, and Low Sodium Vegetable Broth. It takes about 4 hr and serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1 tbsp
• 1
• 1
• 4 cup
• 1 cup
• Cff Cals Fat

Method (preview)

1. 1

   Variations: Garnish with fresh sage leaves, chiffonade. Or substitute Bake Fried Sage Leaves. See recipe.

2. 2

   Pumpkins are in the store.

3. 3

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

4. 4

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