Yield
Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. almonds, and 1 1/2 tsp. chives)
Photo: Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen

How to Make It

Step 1

Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.

Step 2

Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.

Step 3

Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.

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