Harvest Spiced Pumpkin Corn Soup with Crisped Sage and Toasted Pumpkin Seeds

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1/4 teaspoon ground ginger
• •4 cups vegetable broth
• •2 cups pumpkin puree
• •1 cup corn kernels (fresh or frozen)
• •1/2 cup heavy cream
• •Salt and pepper to taste
• •2 tablespoons butter
• •8-10 fresh sage leaves
• •2 tablespoons toasted pumpkin seeds

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Stir in the minced garlic, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Cook for 1-2 minutes until fragrant.

3. 3

   Pour in the vegetable broth and bring to a gentle simmer. Add the pumpkin puree and whisk until smooth and well combined.

4. 4

   Stir in the corn kernels and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

5. 5

   Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, adjusting as needed.

6. 6

   In a small skillet, melt the butter over medium heat. Add the sage leaves and fry for 1-2 minutes per side until crisp. Remove and set aside on a paper towel-lined plate.

7. 7

   Ladle the soup into bowls and garnish with the crisped sage leaves and toasted pumpkin seeds. Serve warm and enjoy!