Now that that is out of the way, let's talk about this amazing soup. I had leftovers from my pumpkin pizza, so I decided to take them and make something delicious out of it. I topped this with a fried piece of sage, but that is completely optional. The rich pumpkin flavor is complimented well by the sweet pumpkin milk and dynamic flavors of the curry. This soup was pretty thick, so next time I may add more vegetable broth to thin it out.
Oh, and that odd object floating in the soup is a fried sage leaf.
1 cup pureed pumpkin
1/2 stalk celery, finely diced
1 carrot, finely diced
1/2 small yellow onion, finely diced
1 cup vegetable broth
3 pieces whole sage
1 tsp curry powder
1 tsp garam masala (optional)
1 tsp ras el hanout (optional)
1 tsp cinnamon
1/4 cup coconut milk, plus more for drizzle
salt and pepper to taste
olive oil for sauteing
Fried sage (optional)
Heat olive oil in a sauce pan over medium high heat. Saute celery, carrot and onion for 7 minutes or until the vegetables are soft and fragrant. Add pumpkin puree and vegetable broth and saute for 5 more minutes. Add curry powder, cinnamon, salt and pepper, sage and, if using, garam masala and ras el hanout. Cook for an additional 2 minutes.
Remove from heat and remove sage leaves. Process mixture in a blender or food processor until smooth. Run mixture through a chinois or fine strainer so that any chunks of food are removed. Place back in pan and heat over medium low heat. Add coconut milk. Adjust seasonings to your preferences. Spoon into bowls.
If you would like to top this with a piece of fried sage, fill a small saute pan with vegetable oil and heat until oil reaches 350 degrees Farenheit. Mix one egg and dip sage leaves in to cover. Coat leaves with flour and fry in oil until crisp, about 2 minutes. Drain on a paper towel. Garnish soup with fried sage.