Pumpkin Chowder with Fried Sage
Updated on March 10, 2023
Pumpkin Chowder with Fried Sage is a surprisingly simple recipe. It is creamy, comforting, and feels gourmet, but is easy enough to make on a weeknight.
This Pumpkin Chowder with Fried Sage will become your new back pocket dinner. The one you pull out when you have last minute guests coming over or for when you need a delicious weeknight supper on the table fast.
This soup is versatile, healthy to boot, and seems gourmet, thanks to the fried sage. The pumpkin adds a nice Fall touch, while the creaminess of this soup makes it extra comforting.
And you don’t even need dairy to get that luscious creamy texture. For a simple dairy-free swap, we use soaked and blended cashews in this Pumpkin Chowder with Fried Sage. It is a simple trick that yields ultra-creamy results. (If you aren’t a fan or don’t have problems with dairy, you can sub in one cup of heavy cream.)
Cashews are what give this soup its creamy texture without the dairy. Researchers have found that the more cashews you eat, the lower your risk of heart disease and high cholesterol. Cashews also help prevent gallstones, increase bone density, and promote healthy lustrous hair.
Pumpkin, and other squash, are Fall staples that pack a big nutrient punch. One cup of pumpkin, which can easily be eaten in one serving of this soup, contains nearly 60% of your daily vitamin A and nearly 30% of vitamin C. Vitamin A is essential for immune health, cell growth, and vision. Vitamin C is essential for brain health and building collagen which leads to healthy skin, nails, and hair.
The fried sage leaves may sound a hair intimidating, but don’t worry. Tie on your apron and pull out your pot, I will walk you through it.
First, choose your sage leaves and gather your materials. It’s that simple. Puck off sage leaves that are flat as they will fry the best. Grab tongs, and a paper towel to place the fried leaves on. Sage leaves fry fast, so you will want to be ready.
Second, heat a good ½ inch of oil over medium-high heat until it is warm enough to fry. Not sure if your oil is ready? Stick one corner of a sage leaf into the oil. Does it sizzle? You’re good to go. Not a sound? Keep heating. Check the oil temp often to prevent the oil from getting hot. If the oil starts to smoke, take it off the heat, and let it cool. Smoking oil is too hot to fry with.
Third, once your oil is hot and your materials are at the ready, use the tongs to drop a sage leaf into the oil. It will bubble and maybe even splatter a little, so keep your hands back. You’ll know the leaf is fully fried when the sizzling sound dissipates. Use your tongs to remove it from the oil and set it on the paper towel to drain off any excess oil. Repeat with the remaining sage leaves.
Look at you, you fry master.
Ingredients:
- 1 1/2 cups wild rice mix, cooked according to package directions
- 2 teaspoons coconut oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 quart vegetable broth
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
- 1 cup cashews, soaked overnight
Directions:
1. In a soup pot over medium heat, melt the coconut oil. Add in the onion, celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
2. Add in the pumpkin and sautee until it starts to soften, about 7 minutes. Add in the garlic and sauté for another 30 seconds.
3. Add in the broth, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.
4. While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.
5. Next, fry the sage leaves. Heat 1/2 inch of oil in a skillet over medium high heat. Once the oil is hot (see post for how to tell), fry your sage leaves until crispy. Remove from the oil and place on a paper towel to let the excess oil drain off.
6. After 20 minutes, stir in the blended cashew mixture. Simmer for another 5 minutes.
7. Ladle the soup into bowls, top with fried sage, and serve.
This Pumpkin Chowder with Fried Sage is sure to be a hit whether you are serving it to guests or as to the family on a weeknight. Serve it with some crusty bread to make it a full meal.
Pumpkin Chowder with Fried Sage
Pumpkin Chowder with Fried Sage is a surprisingly simple recipe. It is creamy, comforting, and feels gourmet, but is easy enough to make on a weeknight.
Ingredients
- 1 1/2 cups wild rice mix, cooked according to package directions
- 2 teaspoons coconut oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 quart vegetable broth
- 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
- 1 cup cashews, soaked overnight
Instructions
- In a soup pot over medium heat, melt the coconut oil. Add in the onion, celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
- Add in the pumpkin and sautee until it starts to soften, anout 7 minutes. Add in the garlic and sauté for another 30 seconds.
- Add in the broth, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.
- While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.
- Next, fry the sage leaves. Heat 1/2 inch of oil in a skillet over medium high heat. Once the oil is hot (see post for how to tell), fry your sage leaves until crispy. Remove from the oil and place on a paper towel to let the excess oil drain off.
- After 20 minutes, stir in the blended cashew mixture. Simmer for another 5 minutes.
- Ladle the soup into bowls, top with fried sage, and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1317mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 6g