Creamy Pumpkin Bisque with Fried Sage
Ingredients
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2 Tbsp unsalted butter
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1 yellow onion, diced
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3 cloves garlic, minced or pressed
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1 can (15 oz) Green Valley Pumpkin
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1 tsp smoked paprika
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1 tsp kosher salt
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½ tsp white pepper
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3 cups vegetable stock
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⅔ cup heavy cream
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2 Tbsp olive oil
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4 sprigs fresh sage, leaves only
Featuring...
Pumpkin
Steps
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In a large heavy-bottomed pot, melt butter over medium heat.
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Add onions and cook, stirring occasionally, until softened and golden, about 10 minutes.
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Stir in garlic and cook for 1 more minute.
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Add pumpkin, paprika, salt, white pepper, and vegetable stock. Stir well.
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Reduce heat to low and simmer for 25 minutes.
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Blend the soup using an immersion blender (or in batches in a blender) until smooth.
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Return to the pot over low heat, stir in cream, and adjust seasoning to taste. Remove from heat.
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In a small skillet, heat olive oil over medium-high until shimmering.
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Fry sage leaves in batches until just crispy (only seconds). Remove quickly and drain on paper towels.
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Serve bisque hot, garnished with fried sage leaves.
Final Step
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