Pumpkin soup

This is a soup I make at most twice a year.  Very smooth soup with a delicate aroma from the sage infused oil. I don’t make it more often because  my family doesn’t go too crazy about it. My daughter has said, ‘Mommy, it’s good but it’s sweet and I don’t like my dinner to be sweet’. I still think it’s a great recipe but if you’re like my daughter not liking the sweet taste of pumpkin in your soup you may want to think twice about it. If you like pumpkin soup, though, this is a must.  The recipe for this version is based on the one posted at  Vicky’s tastefull.gr and she got it from Jamie Oliver’s Jamie at home . You must try it.

Recipe

Ingredients

• 2 tablespoons olive oil
• bunch of fresh sage
• 1 onion quartered
• 2 celery stalks sliced
• 2 carrots sliced
• salt, pepper
• 3 cloves of garlic
• 1 tablespoon chopped fresh sage
• 2 pounds of pumpkin chunks
• 8 cups chicken broth
• sour cream for serving

How to make: Heat  the oil in a pot and saute 2 twigs of sage with their leaves for one minute. Remove the sage. Add the celery, onion, carrots, garlic, salt, pepper, and sage. Saute for about 10 minutes or until the veggies are soft. Add the pumpkin chunks and the chicken broth and cook for about 20-30 minutes until the pumpkin is soft.  Correct the taste with more salt or pepper. Use a hand blender to puree the soup. Add a dollop of sour cream in the bowl when you serve.

Notes and tips: The quantity and quality of the chicken broth will have a great impact on this soup. Use best quality chicken broth and adjust the quantity if needed to get the desired texture when you puree the soup. You can save some sage infused oil or/and sage leaves to add when serving.