Marshalls Abroad

Fall Life Zuppa

Pumpkin Soup with Nutmeg, Gorgonzola, Shallots & Sage

This is a very easy and quick soup. It’s perfect after a busy day when you just don’t have the time you’d like to cook something more extravagant. Also, pumpkin is naturally gluten-free, low in calories and high in anti-oxidents, fiber and vitamins.
It’s a taste that’s a bit on the subtle side, so you’ll want flavorful toppings. The creamy gorgonzola, chopped delicious bacon {my husband’s influence on me!!} and crunchy sliced shallots gave incredible taste and texture in this. Browned fresh sage is great too, but please feel free to add whatever toppings sound best to you.
Pumpkin Soup with Nutmeg, Gorgonzola, Shallots & Sage
{serves 4-6}
1 yellow onion, finely diced
2 cans pumpkin puree
1 C milk {I used 1% but feel free to use whatever you prefer}
2 1/2 C organic, low sodium chicken stock 
4 cloves garlic, minced
1 tablespoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt
gorgonzola
shallots, finely sliced
crispy bacon, chopped
fresh sage leaves
salt & pepper to taste 
olive oil

On medium heat, cover the bottom of a medium to large pot in olive oil and saute the onions and garlic until lightly browned. Add in the pumpkin, chicken stock and milk, stirring until fully mixed. Turn the stove to high, add in the spices, and once it’s come to a boil, simmer for about ten minutes. {The longer the better!} Taste; add in more spices if you like, and salt and pepper to taste. Also, it should be very thick, which is how I liked mine. Add in more milk or chicken stock if you’d like yours thinner.
Serve hot in bowls topped with sliced shallots, gorgonzola, and chopped bacon. Heat up a teaspoon of butter or olive oil to lightly brown the sage leaves if you’re using them. 
ps: I’ll share the recipes from the Christmas dinner after Thanksgiving!


Comments

  1. J+H @ Beyond The Stoop says

    wow!! this sounds amazing! funny that you posted this now, because tonight we are making a chicken liver pate that uses sage bacon and shallots, so this is the prefect recipe to use up the leftover ingredients!!

  9. kaity says

    oh wow, pumpkin soup! I LOVE pumpkin. 🙂 I bet this tastes as wonderful as it looks. your food photographs never fail to be breathtakingly gorgeous.

  11. lauren jean allece says

    Oh my gosh, I want to have a dinner party with you!

    On a slightly related note (and I'm sure you've answered it before) where are those amazing wooden spoons from? I'm so in love with them every time I see them on here!

  20. Kristin says

    It's been FAR too long since I've had my "Amanda" fix :-)! Caught up this morning, and so glad to hear you got some good quality time with your man in recently! LOVE the idea of your Christmas lunch "gift". I'm fresh out of beaches, but can certainly host my girlfriends here at my home for a nice fireside cozy meal! Thanks so much for the idea… Oh, and yes, the pumpkin soup – sounds divine! I've actually got pumpkin soup on my menu for the week, and now you've inspired me to pick up some Gorgonzola and bacon to pair with it – they sound like wonderful additions. Hope you've been well my dear!

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