Winter pumpkin and olive oil soup By Seamus Mullen
Ingredients
• 1 medium-sized Sugar Pumpkin, peeled, seeded and cut into 1” cubes
• 1 sweet onion, diced
• 2 carrots, peeled and diced
• 4 cloves garlic, sliced
• 1 bunch sage (12 leaves or so)
• 1 bunch rosemary
• 4 TBSP + 1/2 cup extra virgin olive oil from Spain
• 2 TBSP white balsamic vinegar
• 6 cups chicken stock
• ½ tsp cayenne pepper
• Salt and pepper to taste
• ½ cup toasted pumpkin seeds
• Zest of 1 lemon
Preparation
1. In a small saute pan, heat ¼ cup olive oil from Spain over medium high heat until it shimmers. Carefully fry half the sage leaves one by one until crispy. Using a slotted spoon or a fork, remove to a plate lined with paper towel, sprinkle with salt and set aside. Reserve the oil to finish the soup.
2. In a large pot, heat the remaining 4 TBSP extra virgin olive oil from Spain over medium heat, add the whole rosemary branch, pumpkin, onions and carrot and sweat until soft, about 15 minutes. Add the garlic and continue to cook for another 2-3 minutes. Remove rosemary and discard.
3. Deglaze with white balsamic vinegar and reduce for 3 minutes. Add chicken stock, reduce temperature to medium-low and simmer until pumpkin is tender, about 15 minutes.
4. Using a ladle and working in batches, transfer the soup the Vitamix and process on high for 2-3 minutes until smooth. Return the pureed soup to the pot and season with cayenne, salt and pepper to taste.
5. Serve in warm bowls, drizzled with the reserved sage oil, pumpkin seeds and sage leaves.
