January 20, 2022
Stuffed grape leaves are a staple throughout many eastern Mediterranean and Middle Eastern countries. They are delicious and versatile, can be stuffed with meat or…Read This Post
This tasty yet simple recipe is an old favorite, and a perfect option for the onset of fall. The preparation lets the flavor of the pumpkin really shine, and you can use basically and seasoning you prefer. If you don’t like sage, try using a bit of curry, coriander, nutmeg, ginger, or even five spice.
Preparation: 20 minutes
Cook time: 25 minutes
Cook method: simmer
Optional garnishes: homemade bread crumbs or croutons, fresh herbs, roasted pumpkin seeds, balsamic reduction, crumbled amaretti biscuits, parmigiano reggiano, goat cheese, salted ricotta cheese, creme fraiche… use your imagination!
1. Prepare the pumpkin. Peel, deseed, then cut the pulp into a 1/2 inch dice.
2. Heat a couple tablespoons of olive oil in a dutch over or large, deep skillet. Finely chop the shallot, then sauté until the shallot is soft and transparent. Add the sage leaves (whole), and sauté a couple minutes more.
3. Add the pumpkin and cook for a few minutes. Next add the broth, cover, and let simmer for about 20 minutes, or until the pumpkin is tender and cooked.
4. Remove the sage leaves. Put the pumpkin mixture in a blender and blend until smooth, using additional broth to thin to your desired consistency.
5. Serve hot with any combination of the optional garnishes you want. Some of our favorites: roasted pumpkin seeds and goat cheese; salted ricotta and fried sage leaves; crumbled amaretti biscuits and parmigiano reggiano; homemade bread crumbs or croutons; fresh herbs and a drizzle of cream or olive oil.
Enjoy this first taste of fall!
By Peg Kern
Try this amazing pumpkin salad recipe.
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