In the Kitchen: Pumpkin Soup w/ Sage Cream

(WTNH)– Heide Lang from The Fig Cooking School, LLC shows us how to make Pumpkin Soup with Sage Cream.

Pumpkin soup is perfect for Halloween Night, because it is healthy, warm and very flavorful. She shows fun and creative ways of “dressing” up the soup bowl for Halloween (ghosts and spider made with sour cream , spiders on rim, etc…) It’s a great choice for Halloween because it can be made day before and has  many surprising ingredients, including a little Jack Daniels, pears, and sage. The soup is easy to make too!

For more information, go to figcookingschool.com.

Creamy Pumpkin Soup with Sage Recipe:
Serves 6-8

Chef Heide Lang from The Fig Cooking School is back in the kitchen preparing a healthy delicious autumn soup perfect to give your trick or treaters before they venture out.

Ingredients:
•    3 tablespoons canola or sunflower oil
•    2 tablespoons butter
•    1 cup shallots finely chopped
•    1 medium onion finely chopped (about ¾ cup)
•    3 small or 2 medium potatoes, halved and sliced thin
•    2 teaspoons kosher salt divided
•    ½ teaspoon black pepper
•    8 cups of chicken broth
•    2 ripe Bartlett pears cored and cut into one-inch pieces
•    1 cup heavy cream
•    12-18 fresh sage leaves
•    3 15 ounce cans or 6 cups of pureed pumpkin
•    ¼ cup Jack Daniels whiskey
•    2 teaspoons cinnamon
•    1/8-1/4 teaspoon cayenne pepper (optional)
•    1/3 cup Crème fraiche (optional)

Preparation: *
1.    Sauté onions and shallots in butter and oil until softened but not brown.
2.    Add potatoes, 1 teaspoon of salt and ½ teaspoon pepper and sauté for about two minutes.
3.    Add chicken broth and pears; bring to boil.
4.    Simmer until potatoes are soft (about 15 minutes).
5.    In the meantime, mix heavy cream and coarsely chopped sage leaves.
6.    Cook cream until it bubbles around the edges. Turn the heat off and let sit for 15-20 minutes, until the sage has infused the cream. Remove the sage from the cream by pouring it through a colander.
7.    Whisk in the pumpkin, Jack Daniels, cinnamon, and the cayenne (if you want a spicier soup).
8.    Continue to cook for 5-7 minutes.
9.    Whisk in the sage cream into the soup and mix well.
10.    Serve with a dollop of crème fraiche and croutons (optional).

WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s