Dorset's Autumn Harvest: Pumpkin And Sage Soup With Dorset Blue Vinny Croutons
Dorset's Autumn Harvest: Pumpkin and Sage Soup with Dorset Blue Vinny Croutons is a warm and comforting soup that celebrates the flavors of the fall season. This recipe combines the earthy sweetness of pumpkin with the aromatic essence of sage, topped with crispy Dorset Blue Vinny croutons for a delightful crunch.
Ingredients
- 1 small pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh sage leaves
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 slices bread, cubed
- 1/2 cup Dorset Blue Vinny cheese, crumbled
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the pumpkin, sage, and vegetable broth. Simmer for 30 minutes until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Meanwhile, preheat the oven to 375°F. Toss the bread cubes with the crumbled Dorset Blue Vinny cheese and spread on a baking sheet. Bake for 10-15 minutes until the croutons are golden and crispy.
- Serve the pumpkin and sage soup hot, topped with the Dorset Blue Vinny croutons.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender Baking sheet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Pumpkin and Sage Soup with Dorset Blue Vinny Croutons alongside a crusty bread and a fresh green salad for a complete meal.
Tips & tricks
For an extra flavor boost, drizzle a little bit of extra virgin olive oil over the soup before serving.
Cost
$15