Ingredients
Units
- 2 sugar pumpkins
- 3 red peppers
- 1 yellow onion, chopped
- 6 cloves of garlic, minced
- 20 sage leaves
- 2 medium Yukon Gold potatoes, cubed
- 6–8 Tbsp olive oil
- 4 cups vegetable or chicken broth
- 4 cups water
- 1 tsp of maple syrup
- 1 tsp cayenne pepper
- salt and pepper
- 1 Tbsp minced garlic
- 1 tsp dried sage
- leftover challah, cut into cubes
Instructions
- Split the pumpkins in half, rub inside with 4 Tbsp olive oil and the maple syrup. Place 16 sage leaves inside and roast on a baking sheet at 375°F for 1½ hours until inside of pumpkin is tender.
- When there is 30 minutes left, place the whole red peppers in the oven. Peppers should roast until the skin is crisp and a little black.
- Once the pumpkin is out of the oven, discard the sage. Place the roasted red peppers in a paper bag. After the peppers have cooled, peel the skin, remove seeds and cut into pieces.
- Scoop out the flesh of the pumpkin using a large spoon. Discard the skin.
- Heat 2 Tbsp olive oil in a large pot. Add the onions and cook until translucent.
- Add potatoes and sauté for 5 minutes. Add the roasted red pepper, the pumpkin flesh, and the remaining sage leaves. Sauté all veggies for another 5 minutes until the potatoes are soft.
- Add the liquid and bring to a boil. Once boiled turn down to low and let simmer for 20 minutes.
- Use an immersion blender to blend until smooth. Add salt, pepper and cayenne pepper. If you don’t have an immersion blender, you can puree in batches in a food processor or regular blender.
- Spread the challah cubes on a baking sheet in a single layer and drizzle with olive oil. Toss with dried sage and minced garlic.
- Bake at 350°F for 10-15 minutes until golden and crispy. Remove from baking sheet and allow to cool.
- Serve soup with challah croutons and sage as garnish, if desired.
Notes
I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Appetizer
- Method: Soup
- Cuisine: American