Pumpkin Soup with Sage

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

This aromatic butternut squash soup is just the thing to warm you up and lift your spirits on a chilly autumn day. This recipe offers two simple pumpkin soup variations: classic and with crispy sage. In the pumpkin soup with sage, some of the broth is replaced with natural, non-alcoholic apple cider. The flavor is delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sage
Butter
900 g diced butternut squash

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, sweet pepper, sage, thyme

Cooking the dish according to the recipe:

Saute 2 shallots with a pinch of thyme in butter until soft.
Sauté the sage leaves in butter. Add salt and pepper to taste, 2 pounds (900 grams) of diced butternut squash, 3.5 cups (3.5 cups) of chicken broth, and 1.5 cups (1.5 cups) of apple cider; add nutmeg. Simmer until tender, then puree in a blender until smooth.