Monday, January 16, 2012
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Roasted Pumpkin and Squash Soup with Sage

I saw this Sweet Potato Soup in my Google Reader and it inspired me. I went home that night and whipped up this soup. I didn’t follow Amy’s recipe, but I just kept imagining that picture of the bowl of warm creamy soup.

I used homemade pumpkin puree and ambercup squash that I had in the fridge but you could use either squash or pumpkin when making this. I would recommend using homemade puree here because the smooth texture and pumpkin flavor really shine in this soup. In a pinch, you could obviously use the canned stuff..

One Year Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Two Years Ago: Overnight French Toast
Three Years Ago: Raspberry Meringue Cookies

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Roasted Pumpkin and Squash Soup with Sage

Yield: Serves 4-6

Ingredients:

2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
25 oz (2 1/2 cups) pureed roasted pumpkin, squash, or a combination of the two
4 cups chicken or vegetable broth
1/4 cup chopped fresh sage
1/2 tsp freshly ground nutmeg
1/4 tsp smoked paprika
1 tsp salt
1/3 cup heavy cream

Directions:

Heat olive oil over medium heat in a dutch oven or other large pot. When the oil is warm, add the shallots and allow to cook until they start to turn translucent. Add the garlic and stir. Cook until aromatic, about 30 seconds.

Stir in the puree and broth. Add sage, nutmeg, smoked paprika, and salt. Bring soup mixture to a boil, then lower heat and simmer for 20 minutes.

Add the heavy cream and taste for seasoning. Add more salt if necessary and simmer another 5 minutes. Puree with an immersion blender or in batches in a blender.

Recipe inspired by Sing for Your Supper

Main Meal, Soup
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10 Responses to “Pumpkin Cranberry Muffins”

  1. #
    1
    Molly Jean — October 26, 2009 at 1:41 pm

    Mmm those sound great. And they would go PERFECTLY with my coffee this morning 🙂

    Looking forward to the next installment of Pumpkin Week!

  2. #
    2
    Lindsey — October 26, 2009 at 3:34 pm

    So glad you enjoyed them!! Your pictures are great!!

  3. #
    3
    stephchows — October 26, 2009 at 3:43 pm

    a whole week of pumpkin! i’m in heaven 🙂

  4. #
    4
    Jelli Bean — October 26, 2009 at 5:40 pm

    Looks yummy. I love muffins, and Husband loves finding them in his “snack” containers at lunchtime too! Mmm.

  5. #
    5
    Andrea — October 27, 2009 at 2:53 am

    OT

    Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drink blog.
    What do you think about a link exchange? 🙂

    Sorry for my bad English! 😉

    Ricette Blog

  6. #
    6
    nutmegnanny — October 27, 2009 at 2:56 am

    Pumpkin is the best! It always says fall to me:) I ended up making my own puree this year and I really think it tasted better.

  7. #
    7
    Andrea — October 27, 2009 at 3:02 am

    OT

    Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drinks blog.
    What do you think about a link exchange? 🙂

    Sorry for my bad English! 😉

    Ricette Blog

  8. #
    8
    Sweet and Savory — October 28, 2009 at 4:06 am

    I love this recipe also. I think, I should stop looking at your blog. You will keep me baking for weeks. I am not really complaining.

  9. #
    9
    bridget {bake at 350} — October 31, 2009 at 12:46 pm

    Mmmm…pumpkin AND cranberries! I could totally use one (or 3) of these this morning!!!

  10. #
    10
    SnoWhite — October 31, 2009 at 4:23 pm

    pumpkin and cranberry are delicious together. thanks for another wonderful recipe.

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