Pumpkin Cream Soup with Fried Sage Leaves and Vegetable Garnish

Ingredients

• 1 onion
• 1 Garlic clove
• 650 g pumpkin (e.g., Hokkaido or muskmelon pumpkin)
• 300 g carrots
• 2 sprigs sage
• 2 tbsp butter
• 2 tsp Curry powder
• 800 ml vegetable broth
• Salt
• Pepper
• 100 ml heavy cream
• vegetable oil (for frying)
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, peel, and core the pumpkin. Peel the carrots and cut them with the pumpkin flesh into small cubes. Wash the sage, shake dry, pat completely dry with a kitchen towel, and pluck off the leaves.

2. 2.

   In a pot melt the butter and sauté the onion and garlic over medium heat for 2 minutes until translucent. Add the vegetable cubes and curry powder, cook for another 2 minutes, then pour in the broth. Season with salt and pepper, bring to a boil, and simmer on medium heat for 15–20 minutes.

3. 3.

   Meanwhile, heat enough vegetable oil in a small pan so that the sage leaves can float. When a wooden spoon held in the fat produces bubbles, it’s hot enough. Fry the sage leaves for a few seconds, then drain them on paper towels.

4. 4.

   Remove one quarter of the vegetable cubes and puree the remaining soup finely. Stir in the cream and bring to a boil again. Season with salt and pepper, then return the vegetable cubes.

5. 5.

   Serve the soup in small cups, drizzle with pumpkin seed oil, and garnish each cup with a fried sage leaf.