1 tbsp. 2 tsp. olive oil, plus
more for drizzling
2-1/4 lbs. sugar pumpkin, peeled
And sliced ½ in thick
(seeds reserved)
1 lb. carrots, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 sprigs fresh sage
Kosher salt and pepper
Pinch nutmeg
Heat 1 tbsp. oil in a large pot on medium.
Add pumpkin, carrots, onion, garlic, sage, and ½ tsp. each
and pepper and cook, covered, stirring occasionally, until
tender, 12 minutes.
Stir in nutmeg; cook 1 minute.
Add 5 cups water and bring to a boil, then simmer until vegetables
are tender, 5 to 7 minutes.
Remove sage and using an immersion blender (for a standard blender,
in batches), puree soup until smooth.
Meanwhile , heat oven to 400 degree.
On a rimmed baking sheet, toss reserved pumpkin seeds with remaining
2 tsp. oil and pinch each salt and pepper and cook, tossing once, until
golden brown and crisp, 16 to 20 minutes.
Serve soup topped with seeds and drizzle of olive oil if desired.
Comments
Post a Comment