Pumpkin and Sage Soup

By amaliana

From Executive Chef Jeff Burgess, Zooma Bar Ristorante, Providence

Ingredients

• 1 large sugar pumpkin(2-4 pounds), washed, stemmed, seeded and cut in large pieces
• 4 tablespoons extra-virgin olive oil
• Kosher salt and black pepper to taste
• 4-6 large shallots(about 6 ounces total), halved and sliced
• 10 fresh sage leaves, 6 lightly chopped, 4 left whole
• 1-2 cups water
• Sour cream or creme fraiche for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 325F. Brush pumpkin with olive oil and sprinkle with salt and pepr. Place the pieces in a large roasting pan or baking tray lined with parchment paper and roast until they are tender when pierced with a fork, about 35-60 minutes depending on the thickness of the pumpkin. Once cooled, scrape the flesh off the sklin, discard the skin and reserve the cooked pumpkin.

In a large heavy-bottomed sauce pot, heat about 2 tablespoons of olive oil with the shallots over a medium heat. Season with a large pinch of salt and pepper. Sweat the shallots until cooked throughout and translucent in appearance. Add the chopped sage when the shallots are almost finished cooking.

Add the reserved pumpkin to the pot and then add water. Simmer over low heat for 20 minutes then puree pumpkin in blender until the soup reaches the desired consistency. Return to pot and simmer 5 additional minutes. Season to taste.

To serve, divide among four bowls and top each with a whole sage leaf, a spoonful of sour cream or creme fraiche and a drizzle of olive oil.