Woops! Didn't post anything in September. I've been overwhelmed with school work.
So I had a meeting last weekend with my research group and we all made fall themed foods for dinner. I decided to make this pumpkin soup. It's really easy to make and does not take long. I know this because two hours before the meeting I still didn't know what I was going to make and had not yet gone to the store to buy ingredients. I did however have some Southern Tier's Pumking on hand because I am obsessed and I stock up on it. I decided a soup would be easy and tasty.
I just used pumpkin puree and precooked squash. I would have used butternut but they were out at the store. They also only had one can of pumpkin puree. People go crazy for fall recipes. So from there it was really just a matter of combining everything and frying the sage leaves. It was also really convenient for taking to a gathering. It's always hard for me to think of stuff that you can make ahead of time and bring somewhere. With this, all you have to do is reheat the soup when you get there and drop in some sage leaves (which stay crispy for days).
The soup is creamy and pumpkiny and spicy and buttery. It's basically the same flavor theme as the Pumking gnocchi I keep meaning to post. They both have the crispy sage leaves, which really make a difference by adding texture, interesting flavor, and of course prettiness, and they both use my favorite pumpkin beer ever.
I always love cooking things with Pumking. Looks like this year I'll have a few recipes with it. Well it's October and it's my blog so I'm allowed to post as many Pumking recipes as I want, okay?
I was about to post this and I just found out that Brown Distributing of South Florida got named the 2012 Craft Beer Distributor of the Year at the Great American Beer Festival! So awesome and they 100% deserve it! Yay, congrats guys!
- 1 can pumpkin puree (15 oz)
- 2 packages frozen squash, thawed (each 12 oz)
- 1 can evaporated milk (12 oz)
- 3 shallots, minced
- 2 cloves garlic, minced
- 4 tbsp butter
- 3 tbsp sugar
- 2 oz apple sauce (about 4 tablespoons)
- 2 cups water
- 2 cups Pumking
- 3 tsp salt
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cube chicken bouillon
- 20 sage leaves
- olive oil
Melt 1 tablespoon of butter in a large pot over low heat. Add the minced shallots and garlic. Let simmer until softened.
Add the squash, pumpkin puree, apple sauce, water, garlic powder, onion powder, 1 teaspoon salt, and 1 cup of beer. Bring to a boil and then reduce the heat. Let simmer for about 15 minutes. Stir in the remaining ingredients. Simmer for about 10 more minutes. Transfer to a blender and blend until smooth.
For the sage leaves: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.