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Ingredients per serving

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Cooking the soup


A velvety blend of pumpkin and spices, garnished with roasted seeds and sage for a refined soup offering.

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Preparation

  1. Cooking the soup

    • Prepare 10 cups of LeGout Cream Soup Base according to the package directions.
    • In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, dried sage, cinnamon, nutmeg, and clove, and sauté for 5–7 minutes until very fragrant.
    • Slowly whisk in the prepared LeGout Cream Soup Base and pumpkin purée. Season with salt and pepper. Bring the soup to a boil, then reduce to a simmer for 20–25 minutes to allow the flavors to meld.
    • Using an immersion blender, blend everything until smooth and velvety. 
    • Serve the soup with a swirl of heavy cream, roasted pumpkin seeds, and fried sage leaves.
    TIP: Toast the pumpkin seeds with a sprinkle of salt for a flavorful garnish.