Halloween Pumpkin Sage Soup

A festive way to celebrate the season!  Aspiring Martha Stewart-types can up the ante with this dish by serving the soup in individually sized hallowed out sugar pumpkins.


Preparation Time: 10 MINUTES


Cooking Time: 35 MINUTES


Yield: 6 to 8 servings

Measurements Ingredients Savings Availability
3 tbs.  Butter Weekly Special $2.99 ea. or 2/$5 - Save $0.98 When You Buy 2 Add to Shopping list
6 leaves  Sage $ Add to Shopping list

Slightly crushed

1 cup  Onion $0.89 ea Add to Shopping list

Finely chopped. (About 2 medium onions)

2 lbs.  Canned Pumpkin $ Add to Shopping list

Chunks. Not Pumpkin Puree

2 cups  Chicken Broth $ Add to Shopping list
1 cup  Water

Not available at Stew's

1 cup  One Gallon Milk Weekly Special $2.99 ea. - Every Day Add to Shopping list
1 cup  heavy cream $ Add to Shopping list

Or half and half

1/4 tsp.  Nutmeg $ Add to Shopping list


1/8 tsp.  Cayenne Pepper $ Add to Shopping list
  Salt & Pepper $ Add to Shopping list

To taste

1. Heat the butter in a pot and add the crushed sage leaves and onion. Cook over medium heat, stirring, for 1 minute. Add the pumpkin chunks, chicken broth, water, salt, and pepper.


2. Bring the mixture to a boil, reduce to a simmer, and cook for about 20 minutes. Transfer to the bowl of an electric blender or food processor and purÈe until smooth. Return the mixture to the pot.


3. Add the milk and half-and-half, nutmeg, cayenne, salt, and freshly ground black pepper. Stir well and simmer for 5 to 10 minutes.  Taste for seasoning.