Harvest Pumpkin Soup & Sage Croutons Recipe
This creamy pumpkin bisque is seriously the perfect soup to get into the fall mood. To complement this creamy soup, we're going to make round buttery and crispy sage croutons. Start by adding two tablespoons of salted butter into a pan and allow it to brown. Once it turns golden, add in a handful of fresh sage leaves and let them crisp up. Break the crispy sage into smaller pieces and transfer to a preheated 400-degree oven for roughly 10 minutes.
In a large pan, melt two tablespoons of salted butter and sauté one medium white onion until slightly browned. Add in halved mini russet potatoes (or any good starchy potato) and mix well. Meanwhile, remove the croutons from the oven; they should have a perfect golden crust. Set them aside.
Once the onions and potatoes have softened, add in some low sodium chicken stock and let it simmer, covered, for about 10-12 minutes. Afterward, transfer the softened vegetables, canned pumpkin (make sure it's pure canned pumpkin, not pumpkin pie filling), and broth into a blender. Blend until smooth and return the mixture to the pan.
Let the soup simmer for an additional 10 minutes, then stir in some heavy cream to cut the squash flavor and make it ultra creamy. Taste and adjust seasoning if needed. Once the cream is fully incorporated, the soup is ready to serve. Ladle the rich, creamy, and nutty pumpkin soup into bowls, top with the buttery sage croutons, and enjoy the perfect fall meal.
Ingredients:
- 2 tablespoons salted butter
- Handful of fresh sage leaves
- 1 medium white onion, diced
- Mini russet potatoes, halved (or any good starchy potato)
- Low sodium chicken stock
- Canned pure pumpkin (not pumpkin pie filling)
- Heavy cream
Cooking steps:
- Brown the butter in a pan, then add fresh sage leaves and crisp them up. Transfer to a preheated oven (400 degrees) for 10 minutes.
- In a large pan, melt salted butter and sauté diced onions until slightly browned. Add halved mini russet potatoes and mix well.
- Simmer the onions and potatoes with low sodium chicken stock, covered, for 10-12 minutes.
- Transfer the softened vegetables, canned pumpkin, and broth to a blender. Blend until smooth and return to the pan.
- Let the soup simmer for an additional 10 minutes, then stir in heavy cream.
- Taste and adjust seasoning, if needed.
- Serve the creamy pumpkin soup with the buttery sage croutons on top. Enjoy the perfect fall meal!
