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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 $3.99 ea. or 2/$6 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  Organic Milk Weekly Special $2.99 ea. - Save $0.90 Add to Shopping list
1 cup  heavy cream $ Add to Shopping list
 

Or half and half

1/4 tsp.  Nutmeg $ Add to Shopping list
 

Grated

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.