Creamy Rosemary Sage Pumpkin Soup
with goat cheese crumbles
A savory thick and creamy pumpkin soup with sage and fresh rosemary. The goat cheese is just the right tangy creamy touch to finish it.
I baked up a pumpkin with visions of a roasted pumpkin salad like I’d seen in photos around the web. The only thing was, once I’d roasted the little pumpkin chunks and tasted them, I tasted a little chunk and couldn’t imagine that texture in a salad. I don’t know if you know how very picky I am about food, but the texture just wasn’t quite right for me. I think I’ll re-try that idea with butternut squash–this particular pumpkin is NOT going in a salad.
Anyway, I didn’t want all my beautiful roasted pumpkin to go to waste, so I decided it would be good in soup. I debated for a long time what type of soup to do, looked at probably hundreds of soup recipes and none of them appealed to me. I wanted something DIFFERENT. I guess I’m feeling particularly restless (a bit like Goldilocks) with recipes lately. I want to find the absolute perfect fit for every last precious garden vegetable, even the pumpkins.
In the end I abandoned my internet search and decided to just make my own soup recipe. Since sage works so well as a savory addition to pumpkin, I used some sage and it really played well with the fresh rosemary. I added some Greek cream cheese at the end because it was SO awesome in the King Ranch Chicken Soup … that made my pumpkin soup so indulgently creamy. This one is a thick soup, a savory soup, a soup that is so smooth and velvet, it delights the tastebuds, soothes the soul and warms your bones.
- 1 small baking pumpkin, peeled, seeded, and cubed (about 3 cups)
- 1 teaspoon fresh rosemary, finely chopped
- 1 Tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 onion, peeled & chopped (about 1 heaping cup)
- 2 - 3 cloves garlic, peeled & chopped
- 2 carrots, peeled & chopped (about 1/2 cup)
- 2 stalks of celery, chopped (about 3/4 cup)
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 2/3 cup pumpkin puree
- 1/2 teaspoon ground sage
- 1 teaspoon Italian seasoning
- 4 oz. Greek cream cheese (or Neufchatel)
- Preheat the oven to 400 F. In a medium mixing bowl, toss the pumpkin with the rosemary and olive oil until all the pumpkin chunks are coated with oil. Spread out on a baking sheet and roast in the oven for about 20 - 25 minutes or until the pumpkin chunks are tender.
- Meanwhile, put the butter and olive oil in your soup pot over medium heat. When the butter is melted, add the onion, garlic, carrot and celery and saute until the onion is very tender and translucent.
- Add the broth and bay leaf, the roasted pumpkin and pumpkin puree along with the seasonings. Bring to a boil, then reduce to a simmer and let cook for about 15 minutes to let the flavors blend well. Remove the bay leaf and blend the soup with the cream cheese using an immersion blender (or regular blender--but take care to let the soup cool first if you use a regular blender).
- Serve hot with a few goat cheese crumbles on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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