Pumpkin Velouté

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and cook gently for 10 minutes, stirring occasionally, until they turn golden and soft.

   Tip: Slow caramelization brings out the natural sweetness of the onions, which balances the pumpkin beautifully.

2. 2

   Add the minced garlic and cook for another minute until fragrant, then add the chopped pumpkin pieces and stir to coat with the oil.

3. 3

   Pour in the vegetable stock and bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the pumpkin is completely tender and easily pierced with a fork.

4. 4

   Add the salt, black pepper, and ground nutmeg, then stir in half of the fresh sage leaves. Remove from heat and let cool slightly for 2 minutes.

   Tip: Adding sage while still hot allows its oils to infuse into the soup.

5. 5

   Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a high-speed blender, blend until silky, and return to the pot.

   Tip: For the silkiest texture, ensure no lumps remain—blend for a full minute.

6. 6

   Stir in the coconut milk or cream and the apple cider vinegar. Taste and adjust seasoning as needed, adding more salt or nutmeg to preference.

   Tip: The vinegar adds a subtle brightness that lifts all the autumn flavors.

7. 7

   Warm the remaining 1 tablespoon of olive oil in a small pan and fry the remaining 4 sage leaves until crispy and darkened, about 2 minutes. Remove and drain on paper towel.

8. 8

   Ladle the soup into bowls and garnish each serving with crispy sage leaves, a crack of black pepper, and a small drizzle of the sage oil.