Pumpkin Soup with Crème Fraîche and Fried Sage

Winnie Abramson, ND

By Winnie Abramson, ND

Disclosure: This recipe is part of FIJI Water’s “Perfection Takes Time” campaign. I am being compensated for my recipe development and photography; all opinions are 100% mine.

I grow Cheese Pumpkins in my garden every year and one of my favorite ways to use them is in this gorgeous-hued Pumpkin Soup.

Pumpkin Soup | Healthy Green Kitchen

I thought it would be a great fit for the “Perfection Takes Time” campaign because it’s not a quickie recipe (just like FIJI Water isn’t quickie water!). FIJI water is collected in a natural aquifer, the result of rainwater trickling down through layers of volcanic rock. This is a slow process that allows for the gathering of minerals and electrolytes along the way, and which results in an amazingly pure, great-tasting water. (You can learn more about FIJI Water here.)

Pumpkin Soup | Healthy Green Kitchen

The recipe, which I adapted from the Butternut Squash Soup with Brown Butter in The Essential New York Times Cookbook, requires the ingredients to rest at several stages so the flavors can develop. Here’s how I recommend you time the making of this soup:

Day 1: bake the pumpkin and prep the leeks, carrots, and shallots/onion
Day 2: Prepare the soup then allow it to rest overnight
Day 3: Reheat the soup, make the fried sage leaves, and serve.

This makes a great first course any day, but will also fit right in at a holiday meal this season.

If you cannot find the variety of pumpkin that I used, substitute a winter squash such as Butternut. Sour cream makes a perfectly acceptable substitute if you don’t have crème fraîche (my “diy” crème fraîche recipe is here); the fried sage leaves are fun, but definitely optional.

Get this and other “Perfection Takes Time” Recipes on fijiwater.com.

Get a full Thanksgiving menu with recipes in my brand new eBook Fresh and Flavorful Thanksgiving.

Pumpkin Soup | Healthy Green Kitchen

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