Now that the leaves are finally changing and the temperatures are starting to dip, it’s the perfect time to indulge in some of fall’s favorite flavors. Try this scrumptious soup recipe over the weekend and enjoy the leftovers throughout the week!
- 1/4 cup olive oil
- 3 large sweet onions, sliced
- 3 cloves garlic, chopped
- 2 large sage leaves, chopped
- 2 teaspoons fresh ginger, grated and peeled
- 1/4 teaspoon ground nutmeg
- 2 quarts lower-sodium vegetable or chicken broth
- 3 15-ounce cans pure pumpkin
- 1 tablespoon lemon juice
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Sage and Shiitake Garnish
- Oil (1-inch high in a saucepan)
- 24 small sage leaves
- Kosher salt
- 7 ounces shiitake mushrooms, stemmed and very thinly sliced
Step 1: Start by making the soup. In a 5-quart pot, heat the oil on medium heat. Add the onions and salt, and cook for 40 minutes or until deep golden brown, stirring occasionally. Add the garlic, sage, ginger and nutmeg, and cook for 5 minutes or until the garlic is golden, stirring occasionally.
Step 2: Next add the broth and pumpkin. Heat to simmering on high, while scraping up any browned pieces from the bottom of the pot. Then reduce the heat to maintain a simmer, and cook for 20 minutes stirring occasionally.
Step 3: With an immersion blender or in smaller batches in a blender, puree the soup until smooth. Stir in the lemon juice, salt and pepper. Please note, the soup can be made up to 2 days ahead, reheating on medium heat over the stove.
Step 4: After the soup is ready, make the sage and shiitake garnish. In a 2-quart pan, heat the 1-inch of oil on high until hot but not smoking. Then add the sage leaves to the oil, and fry for 1 to 2 minutes or until the leaves are browned, stirring occasionally.
Step 5: With a slotted spoon, transfer the sage leaves to a large plate lined with paper towels to absorb the excess oil, and sprinkle with a pinch of salt. In batches, add the shiitake mushrooms to the hot oil, and fry for 2 minutes or until deep golden brown, stirring occasionally. Transfer the mushrooms to the same plate as the sage, and sprinkle with a pinch of salt. Allow to cool completely before adding to the soup and serving. Please note, the garnish can be made up to 3 hours ahead, storing at room temperature.
This dish is best served with a side of warm, crusty bread for dipping. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.