Pumpkin Sage Soup
Pumpkin Sage Soup recipe
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
Ingredients:
3 medium onions, peeled and diced
3 medium carrots, peeled and sliced
3 ribs of celery, halved and sliced
4 cloves of garlic, peeled
2 Granny Smith apples, peeled and diced
3 large Idaho russet potatoes, peeled and diced
1 1/2 tablespoons fresh sage, minced
1/2 cup Baker's Corner Brown Sugar
2 tablespoons Carlini Extra Virgin Olive Oil
3 teaspoons Stonemill Essentials Ground Black Pepper, divided
3 teaspoons Stonemill Essentials Iodized Salt, divided
4 15-ounce cans Baker's Corner 100% Pure Canned Pumpkin*
2 32-ounce cartons Chef's Cupboard Vegetable Stock*
16 ounces Friendly Farms Heavy Whipping Cream
1 L'oven Fresh French Baguette, cut into 1/4-inch thick slices on an angle*
7 ounces Specially Selected Gouda, shredded*
2 tablespoons Italian Flatleaf Parsley, as garnish
Ingredients
Ingredients:
3 medium onions, peeled and diced
3 medium carrots, peeled and sliced
3 ribs of celery, halved and sliced
4 cloves of garlic, peeled
2 Granny Smith apples, peeled and diced
3 large Idaho russet potatoes, peeled and diced
1 1/2 tablespoons fresh sage, minced
1/2 cup Baker's Corner Brown Sugar
2 tablespoons Carlini Extra Virgin Olive Oil
3 teaspoons Stonemill Essentials Ground Black Pepper, divided
3 teaspoons Stonemill Essentials Iodized Salt, divided
4 15-ounce cans Baker's Corner 100% Pure Canned Pumpkin*
2 32-ounce cartons Chef's Cupboard Vegetable Stock*
16 ounces Friendly Farms Heavy Whipping Cream
1 L'oven Fresh French Baguette, cut into 1/4-inch thick slices on an angle*
7 ounces Specially Selected Gouda, shredded*
2 tablespoons Italian Flatleaf Parsley, as garnish
Directions
Preheat oven to 400°.
Combine onion, carrots, celery, garlic, apples, potatoes, sage and brown sugar in a large bowl. Add olive oil, 2 teaspoons black pepper and 2 teaspoons salt and mix thoroughly. Place in a roasting pan and roast in oven for 30 minutes until fork tender. Halfway through the cooking process, stir vegetables to ensure even cooking.
In a large pot, combine roasted vegetable mixture, pumpkin, vegetable stock, 1 teaspoon black pepper and 1 teaspoon salt. Simmer for 15 minutes. Transfer mixture, in batches, to blender and process until smooth. Return soup to pot. Add cream, adjust seasoning, if needed.
Place slices of baguette on a parchment-lined cookie sheet, top each slice with cheese. Bake for 5 minutes until cheese is melted.
Divide soup into bowls, place two slices of baguette onto each bowl of soup and garnish with parsley.
Recipe courtesy of Chef Jonathan, ALDI Test Kitchen
