Here is a seasonal, vegetarian sage recipe from Farmer John’s Cookbook.
(Note: you can substitute squash and pumpkins in this and most other pumpkin recipes. Squash is actually often more sweet and flavourful than pumpkin!)
Pumpkin Sage Soup
- 4 to 5 pounds pie pumpkin or squash
- 1/3 cup olive oil
- 1/3 cup whole sage leaves
- 1 large onion minced
- 2 cloves garlic
- 2 ½ quarts vegetable or chick stock
- ¼ cup fresh parsley minced
- 1/2 tsp dried thyme
- ¼ tsp cinnamon
- 2 tsp salt
- Pepper to taste
Preheat oven to 375 F.
Cut the pumpkin in half, scoop out seeds and place halves down on a baking sheet. Bake until soft, 30 or 40 minutes. Let cool.
Heat the olive oil in a soup pot over medium heat. Once the oil is "sizzling" hot, add all the sage leaves and cook until very dark green. Scoop them out and transfer to a paper towel-lined plate.
Add onions to the sage oil and sauté until lightly golden 10-15 minutes. Stir in garlic and cook for an additonal 2 minutes.
When pumpkin is cool enough to handle, scoop out the flesh, chop roughly and add it to the soup pot. Stir well. Add the stock, parsley, thyme and cinnamon. Bring to a boil. Add the salt and pepper to taste. reduce heat and simmer for 30 minutes.
Serve soup chunky or use a blender to puree it. Garnish with the fried sage leaves.