Pumpkin Soup w/ Frizzled Sage & Seeds

So we made a lovely textured fall soup a few weeks ago, and this recipe is a lovely smooth one. I have another squash soup in my recent cookbook where I do urge you to push the puree through a fine mesh sieve and as much as I wanted to believe the additional step doesn’t make a difference, it does. It does make for an extra dirty dish and 10 more minutes of prep time, but if you really want a velvety soup, you can do that extra filtering step here too.

I bought a sugar pumpkin for a change of squashes, but a large butternut squash would work here, or a kabocha. Both pumpkin and kabocha are drier and starchier, so they do need a generous amount of hydration.

I left this vegan with a dollop of coconut cream (not sweetened!) to finish, but heavy cream works too if you keep that on hand. Can hardly call it a carnivore addition, but some crispy bacon on top got my kids intrigued.