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Tangy Sriracha Pumpkin-Parmesan Soup with Fried Sage Leaves

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Recipe from: Inspired by Cuisine at Home | Serves: 8 cups

Ingredients:

1/2 cup olive oil
24 fresh sage leaves
salt to taste
1 cup finely diced onion
2 Tablespoons minced fresh sage
1 Tablespoon minced garic
1/2 teaspoon smoked paprika
4 cups chicken stock or vegetable broth
2 (15 ounce) can pumpkin puree
1/2 cup dry white wine
2 cups shredded Parmesan cheese, plus more for garnish
1 teaspoon table salt
1/2 teaspoon fresh ground pepper
1/2 cup heavy cream
2 Tablespoon Sriracha
3 tablespoons white wine vinegar

Directions:

Heat oil in a saute pan until it shimmers. Fry sage leaves in two batches until crispy, about 30 seconds each. Transfer sage leaves to a paper-towel lined plate; season with salt. Reserve 2 Tablespoons of this oil.

In a large pot, saute onion in reserved oil over medium-high heat, about 10 minutes. You want the onion to be very soft, kind of melt-in-your-mouth. Add minced sage, garlic and paprika, saute for about one minute, or until fully incorporated. Stir in broth, pumpkin and wine, bring to a slight, slight boil. Add Parmesan cheese and stir until melted.

Simmer soup covered for about 15-20 minutes.

Stir in heavy cream. Stir in Sriracha 1 Tablespoon at a time. Taste after first addition. This might be enough heat for you, or it might not. Do the same with the vinegar, adding one Tablespoon at a time, tasting after each addition. You might add more, the same or less of the Sriracha and the vinegar to your soup. I feel like heat and tang are very personal choices, so add to your liking. Serve immediately.

Garnish with extra Parmesan and fried sage leaves.

- Recipe courtesy of Cathy Pollak

 

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