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Transform fresh pumpkin into a silky pumpkin soup recipe from food network imbued with fresh sage, cream and apple.

To serve, place 1 cup of the soup in each of 6 warmed soup bowls Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer Stir in warmed stock and return to a simmer and cook for 20 minutes Puree soup in 3 batches in a blender. Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl

Serve the soup in bowls and garnish with the herby pumpkin seed topping. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper Get pumpkin soup recipe from food networkpreheat the oven to 400 degrees f (200 degrees c/gas 6) cut the squash in half and remove the seeds, reserving these for later While soup cooks, assemble the relish Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon

Adjust seasonings in soup and relish and serve soup in shallow bowls with a.

Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Add broth, tomatoes, black beans and pumpkin puree Stir to combine ingredients and bring soup to a boil Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.