This soup is comforting and full of flavor. The rich, roasted pumpkin taste goes well with the crispy texture of fried sage and the rich scent of white truffle oil.
Ingredients: 1 medium-sized pumpkin, peeled and diced. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. Salt and pepper to taste. 1/4 cup fresh sage leaves. 2 tablespoons butter. White truffle oil for drizzling.
Instructions: Preheat the oven to 400F 200C. Place diced pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-40 minutes or until golden and tender. In a large pot, saut chopped onion in olive oil until translucent. Add minced garlic and cook for an additional minute. Add the roasted pumpkin to the pot, along with vegetable broth, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes. While the soup simmers, heat butter in a pan over medium heat. Add sage leaves and fry until crisp, about 1-2 minutes. Remove from heat and set aside. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids. Serve the soup in bowls, garnished with fried sage leaves, and drizzle with white truffle oil. Enjoy your delicious Roasted Pumpkin Soup with Fried Sage and White Truffle Oil!
Prep Time: 20 minutes
Cook Time: 50 minutes
evan drik
