Recipe: Pumpkin Soup with Crispy Sage

INGREDIENTS

• 2 tablespoons olive oil
• 2 sweet onions, cut into thin half moons
• 1 tablespoon fresh thyme leaves
• 2 tablespoons maple syrup
• 4 garlic cloves, minced
• ½ cup apple cider
• 4 cups vegetable or chicken bone broth
• 2 (15 oz) cans pumpkin puree
• 1 teaspoon curry powder
• ½ teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ cup full-fat canned coconut milk or heavy cream
• 2 tablespoons avocado oil
• 12 fresh sage leaves
• Flaky sea salt

INSTRUCTIONS

1. Heat olive oil over medium heat in a large stockpot. Add onions and sauté for 5-8 minutes or until beginning to soften.
2. Add thyme leaves, maple syrup, and garlic and sauté for 1-2 minutes more.
3. Whisk in apple cider, broth, pumpkin puree, curry powder, nutmeg, cloves, salt, and pepper and bring to a boil.
4. Reduce heat to low and simmer for 10-15 minutes.
5. Using an immersion blender, carefully puree the soup until smooth.
6. Whisk in coconut milk, taste, and add more salt and pepper to taste.
7. Meanwhile, heat avocado oil over medium-high heat.
8. Once hot, add sage leaves, one at a time, to crisp in the oil – 1-2 minutes. Remove from oil and drain on paper towels and season with salt.
9. Serve soup topped with crispy sage leaves and a drizzle of olive oil.