Pumpkin Soup | G - The Magazine of Greenville

Servings:

4

Ingredients:

1 sweet onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 cups defatted chicken or vegetable stock
1 cup dry white wine such as a Sauvignon Blanc
1 medium-sized pumpkin
Salt & pepper to taste
4 Tablespoons whole butter
1 Sprig Sage Leaves

Crème Fraiche (recipe follows)

1 cup heavy cream
2 Tablespoons buttermilk or yogurt, active cultures are a necessity

Directions:

Skewer the pumpkin with a knife then roast for approximately an hour in a 325-degree oven. Allow the pumpkin to cool before peeling, discarding the seeds and chopping into small pieces.

In a heavy bottomed stock pot place about 2 cups of vegetable oil and bring to 325 degrees. Please use a thermometer to insure that the oil does not get too hot. Drop the sage leaves into the hot oil and allow the sage to fry for about 1 minute or until crispy. Carefully remove from oil and place on clean paper towels. When cooled the crispy leaves are easily pulled from the stalks and can be crumbled.

In a heavy bottomed stockpot over a medium flame, cook the onions and garlic in 2 tablespoons of butter until soft, about 4 to 5 minutes. Add the wine and allow this to simmer for about 5 minutes. Add the chicken stock and pumpkin, return to a simmer and allow the soup to continue cooking for about 20 to 25 minutes. Finish the soup by pureeing with a stick blender or bar blender, adding in the remaining 2 tablespoons of butter then season with salt and pepper to your liking. Serve warm with a dollop of crème fraiche and a sprinkle of fried sage leaves.

Crème Fraiche      
Mix together and place somewhere warm (80 to 85 degrees) overnight. The active cultures will reproduce in the warm environment and thicken the cream. Refrigerate. Crème Fraîche will keep for about 7 to 10 days; can also be strained through cheesecloth if a thicker consistency is desired.            