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recipe for 20 minute Italian
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Creamy Pumpkin Soup with Fried Sage & Amaretti
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 4 people
Ingredients
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 medium yellow or white onion, chopped
  • 2 lb pumpkin flesh, finely cubed 900 gm
  • 1 medium potato, peeled and finely cubed
  • 1 tsp fresh thyme leaves
  • sea salt and freshly cracked black pepper
  • 4 cups vegetable stock 1 litre
  • ½ tsp freshly grated nutmeg
  • ¾ cup amaretti cookies, crumbled for serving 60 gm
  • ½ cup extra virgin olive oil to fry fresh sage leaves 60 ml
  • 1 handful fresh sage leaves
  • sea salt flakes or fleur de sel
Instructions

  1. Heat the extra virgin olive oil in a large pot over medium heat.

  2. Add in the4 onion, pumpkin and potato followed by the thyme leaves.

  3. Saute the ingredients for 5 minutes or until the vegetables begin to soften.

  4. Season with the sea salt and black pepper to taste.

  5. Pour in the stock and sprinkle with the nutmeg.

  6. Cover the pot with a lid and simmer for 10-15 minutes, or until the vegetables are cooked through.

  7. Heat ¼ cup (60ml) of olive oil in a small frying pan over a medium heat.

  8. Add in 6-8 sage leaves at a time in a single layer and fry them until crispy and bright green, about 2 - 3 seconds.

  9. Remove the sage leaves with a fork and arrange them in a single layer on a plate covered with a layer of paper towels.

    Season with a pinch of sea salt flakes.

  10. Remove the pot from the heat and take 1 cup (240ml) of stock out of the pot and reserve.

  11. Transfer the soup to a blender or use an immersion or stick blender to blitz all of the ingredients until it reaches your desired consistency.

    Add the reserved stock if necessary.

  12. Divid the pumpkin soup into four bowls and sprinkle with the crumbled amaretti cookes.

  13. Decorate with the fried sage leaves and serve immediately