Sunday, October 25, 2015

Pumpkin Sage Soup

 As the weather has start to get chilly, my inner Californian-born bones are feeling it! But being in New England for the fall is nothing short of a story book fantasy. The fall foilage here is breate taking! I took a small hike this weekend and came across this random pond with these gorgeous views— I couldn't help but share!

Running home, I found my inspiration for a cozy soup! So I went out, but some pumpkins and the rest was history! Since, I can't display the pumpkin (apartment living) might as well cook with it!

2 c. Pumpkin, cubed
3 Garlic cloves
3 leeks, chopped (~ 1/2 c)
2 Carrots, chopped (~1/2 c)
1 medium Granny Smith Apple (peeled), cubed
1 tsp. chopped Ginger
6 c. low- sodium Vegetable broth
5 springs of fresh Sage
2 Cinnamon Sticks
1 tsp. ground Nutmeg
2 tsp. Smoked Paprika
ground Black Pepper to taste

Yields ~ 8 cups

Directions: Cube up peeled Pumpkin and place in large stock pot. Add in garlic, leeks, carrots, apple, minced ginger and cover with vegetable broth. Add in sage and cinnamon sticks. Bring pot to boil, and then lower heat to simmer the pot for about 45 minutes. Around this point the pumpkin should be very tender and the rest of the ingredients should be almost mashable. Remove sage and cinnamon sticks and blend up soup. You can do this two ways: 1) Use an immersion blender (would be awesome if I owned one...  (student-life)) 2) Let soup come to room temperature, place in blender. This is what I did and it worked out just fine. Return blended soup to pot, add in paprika, nutmeg, and a little bit of black pepper. Soup best served cold, but also delicious when cold. ~ENJOY!

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