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Caramelized Onion and Sage Pumpkin Soup

Caramelized Onion and Sage Pumpkin Soup

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By Ingrid Gangestad. Start your meal with this flavourful soup, or serve it for lunch with a grilled cheese sandwich or an apple-mixed green salad.

INGREDIENTS

  • 2 tbsp butter
  • 2 large sweet onions, thinly sliced
  • 2 tbsp brown sugar, packed
  • 1 tbsp vinegar, balsamic
  • 4 cup chicken broth
  • 1 can (15 ounces) pumpkin
  • ½ tsp dried rubbed sage
  • 1 tsp salt
  • ¼ tsp pepper
  • Sour cream, if desired
  • Fresh sage leaves, if desired

DIRECTIONS

  1. In a 5-quart Dutch oven, melt butter over medium heat.

  2. Cook onions in butter 15 to 20 minutes until very soft and beginning to brown; stir in brown sugar and vinegar.
  3. Continue cooking 5 to 10 minutes longer until onions are golden brown. Stir in remaining ingredients except sour cream and fresh sage. Heat to boiling; reduce heat.
  4. Cover and simmer 5 minutes. Remove from heat.
  5. With immersion blender*, puree soup until smooth. Ladle into bowls; garnish with sour cream and fresh sage.