Tangy Sriracha Pumpkin-Parmesan Soup with Fried Sage Leaves

By MooK

Ingredients

• 1/2 cup olive oil
• 24 fresh sage leaves
• salt to taste
• 1 cup finely diced onion
• 2 Tablespoons minced fresh sage
• 1 Tablespoon minced garic
• 1/2 teaspoon smoked paprika
• 4 cups chicken stock or vegetable broth
• 2 (15 ounce) can pumpkin puree
• 1/2 cup dry white wine
• 2 cups shredded Parmesan cheese, plus more for garnish
• 1 teaspoon table salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup heavy cream
• 2 Tablespoon Sriracha
• 3 tablespoons white wine vinegar

Preparation

Step 1

Heat oil in a saute pan until it shimmers. Fry sage leaves in two batches until crispy, about 30 seconds each. Transfer sage leaves to a paper-towel lined plate; season with salt. Reserve 2 Tablespoons of this oil.

In a large pot, saute onion in reserved oil over medium-high heat, about 10 minutes. You want the onion to be very soft, kind of melt-in-your-mouth. Add minced sage, garlic and paprika, saute for about one minute, or until fully incorporated. Stir in broth, pumpkin and wine, bring to a slight, slight boil. Add Parmesan cheese and stir until melted. Simmer soup covered for about 15-20 minutes.

Stir in heavy cream. Stir in Sriracha 1 Tablespoon at a time. Taste after first addition. This might be enough heat for you, or it might not. Do the same with the vinegar, adding one Tablespoon at a time, tasting after each addition. You might add more, the same or less of the Sriracha and the vinegar to your soup. I feel like heat and tang are very personal choices, so add to your liking. Serve immediately.

Garnish with extra Parmesan and fried sage leaves.