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Author Notes: Seasonal ingredients, simple preparation, and subtle but pronounced flavors and textures. A great soup to impress guests or to savor alone on a cold evening. —PlayingWithMyFood
Pumpkin and Leek Soup Ingredients
- 1 Medium Pumpkin
- 2 Leeks
- 1 Red Onion
- 1 piece Rind of Parmigiano Reggiano
- 3-4 cups Vegetable Stock
- 1 dash Nutmeg
- 1 dash Salt & Pepper
- 1 Loaf of Ciabatta or other crusty bread
- 1 Garlic Clove
- Preheat oven to about 375 F/ 180 C
- In a large pot, saute leeks, onion and cubes of pumpkin in olive oil for a couple of minutes, stirring so as not to let the oil smoke or crackle.
- Add in enough vegetable stock to cover the dry ingredients and bring to a boil. Drop in a piece of parmigiano reggiano rind and a little cracked black pepper. Stir, cover, and reduce heat.
- Cook until the pumpkin is super soft, about 25 minutes. Puree, then cook another 15 minutes to reduce out any water and to blend flavors.
- During the last 15 minutes of cooking, prepare the garnishes as listed below (Toasted Walnuts and Fried Sage Preparation).
- Serve soup hot with garnish.
Toasted Walnuts and Fried Sage Preparation
- 1 cup Whole Shelled Walnuts
- 15-20 Sage leaves
- Toast whole, shelled walnuts under a broiler for a few minutes. Be sure not to burn them!
- Rinse and pat dry sage leaves. Heat olive oil in a deep frying pan. Fry sage leaves until crispy. Place sage on a paper towel to absorb oil, sprinkle with salt while still hot.
- Slice Ciabatta bread into 1.5 cm thick slices. Toast in the oven until crispy and gently rub with raw garlic clove. (Don't overdo it with the garlic! A quick, gentle rub! Otherwise it will overtake the whole dish!).
- Place 2-3 slices of toasted bread in each bowl, then spoon soup into bowl. Now add the garnish: Arrange sage on top of toasted walnuts (the walnuts will act as a raft to keep sage from getting soggy or sinking!). Additional dash (a mini dash!) of salt and pepper. Enjoy!
- This recipe was entered in the contest for Your Best Walnuts & Sage