Pumpkin Soup With Sage and Bay Leaves

Name: Pumpkin Soup With Sage and Bay Leaves
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small, 4-to-5-pound, pumpkin, preferably the red-orange ''Cinderella'' variety; 3 large cloves garlic, peeled; 2 bay leaves; 1 large branch sage; 2 cups water; 1 teaspoon salt, plus more to taste; 1 cup 1/2-inch cubes French bread; Freshly ground black pepper to taste; 1 tablespoon finely chopped parsley; Good-quality extra-virgin olive oil for garnish (optional)

By Molly O'Neill

Updated Aug. 3, 2024

Total Time: 45 minutes
Rating: 3(27)
Comments: Read comments

Featured in: Food; The Man Who Eats Well

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Ingredients

Yield:4 servings

1small, 4-to-5-pound, pumpkin, preferably the red-orange ''Cinderella'' variety
3large cloves garlic, peeled
2bay leaves
1large branch sage
2cups water
1teaspoon salt, plus more to taste
1cup ½-inch cubes French bread
Freshly ground black pepper to taste
1tablespoon finely chopped parsley
Good-quality extra-virgin olive oil for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Peel and seed the pumpkin and cut the flesh into 1-inch dice. Measure 8 cups of the pumpkin and place in a large kettle with the garlic, bay leaves, sage, water and 1 teaspoon salt. Simmer, covered, until the pumpkin is very tender, about 40 minutes. Add the bread cubes and cook for an additional 2 minutes. Remove the kettle from the heat, discard the bay leaves and sage and pass the soup through a food mill to puree. Season with salt and pepper to taste.
Step 2
When ready to serve, reheat the soup if necessary. Stir in the parsley and ladle the soup into warm bowls. Top each bowl with dribbles of olive oil if desired and serve immediately.

Ratings

3 out of 5

27 user ratings

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Comments

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John Neill4 years ago

This charmingly old fashioned recipe ( “kettle”!?!) I used as basic inspiration...not least because I wanted to use the sage I had! Obviously it doesn’t take anything near the listed pumpkin cooking time, but still simmered 40mins to get max garlic/ herb flavors. As another noted, far more liquid is actually required ( mine chicken stock) . Used wand to purée, removing only the bay leaf, & added just pinch of cayenne for depth. Sage leaves butter-fried toasted pepitas/evo perfect garnish!

Jan O.7 years ago

I made this with canned pureed pumpkin (1-3/4 c), 3 c vegetable cooking water (I freeze and save this, and augmented with 2 tbs. chicken base), no bread and reduced garlic to 1 large clove, sage to 1 small branch, 1 bay leaf plus a pinch of chipolte powder. Simmered 15-20 minutes and served after adjusting seasoning, with a dollop of sour cream and chopped scallion and chives. Quick and delicious.

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