This is a great base pumpkin soup, the toppings and spices can be changed to give it a different feel–try adding curry powder or red curry paste instead of sage. The 1/4 c of heavy cream can be replaced with 1/2 c coconut milk to make the soup dairy-free and vegan.
To make this soup #dinnerdoneby9am I fully prepare the soup and the toppings in the morning, refrigerate all day, then reheat just prior to serving.
-1 Tbsp olive oil (stove top only)
-1 onion, diced
-1 green apple, peeled and
-1 carrot, peeled and diced
-4 cloves garlic, minced
-3 c chicken or vegetable broth
-1 (29 oz) canned pumpkin
-1 tsp dried sage
-1/2 tsp salt
-1/4 tsp pepper
-1/8 tsp cayenne
-1/4 c heavy cream
-toppings of your choice: cooked and crumbled sausage, chopped scallions, chopped parsley, pepitas or crumbled goat cheese
Stove top
Heat olive oil in a medium pot over medium heat. Add onion, apple and carrot, sauté 10 minutes. Add garlic, sauté 1 additional minute. Add broth, pumpkin, sage, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer until everything is tender, 15-20 minutes. Use an immersion blender to puree soup, then stir in heavy cream and serve with desired toppings.
Slow Cooker
Place onion through cayenne in a greased slow cooker and stir. Cook on low for 6-8 hours or high for 3-4 hours, until everything has softened. Use an immersion blender to puree soup. Stir in heavy cream and serve with desired toppings.
Pressure Cooker
Combine onion through cayenne in a greased pressure cooker, stir. Seal, cook on manual, at high pressure, for 10 minutes. Quick release pressure. Puree using an immersion blender, stir in heavy cream, then serve with desired toppings.
