Pumpkin Soup With Sage
- 1 tablespoon olive oil
- 1 large carrot, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 small bay leaf
- 14-12 teaspoon dried sage, crushed
- 4 cups vegetable broth (or chicken broth)
- 2 cups canned pumpkin puree
- salt and pepper
- .Saute carrot, onion and celery, bay leaf and sage in olive oil on medium heat, season with salt and pepper.
- Cook until soft and translucent, and just beginning to carmelize, about 8-10 minutes.
- Stir in canned pumpkin, and vegetable broth.
- Bring to a boil and then simmer about 15 minutes, or until desired consistency is reached.
- Will be a creamy soup with little chucks of veggie in it, can be made even more creamy by pureeing with a submersion blender if desired.
olive oil, carrot, onion, stalks celery, bay leaf, sage, vegetable broth, pumpkin puree, salt
Taken from www.food.com/recipe/pumpkin-soup-with-sage-147204 (may not work)