We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.
And what’s next? Another holiday of course. It’s time for Sukkot.
By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.
Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.
Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.
2 sugar pumpkins
3 red peppers
1 yellow onion, chopped
6 cloves of garlic, minced
20 sage leaves
2 medium yukon potato, cubed
½ cup olive oil plus olive oil for brushing the pumpkin
4 cups vegetable or chicken broth
4 cups water
1 tsp of maple syrup
1 tsp cayenne pepper
salt and pepper
1 Tbsp minced garlic
1 tsp dried sage
leftover challah, cut into cubes
Split the pumpkins in half, rub inside with 4 tablespoons of olive oil and the maple syrup. Place 16 sage leaves inside and roast on a baking sheet at 375 degrees for 1 1/2 hours until inside of pumpkin is tender.
When there is a half an hour left, place the whole red peppers in the oven. Peppers should roast until the skin is crisp and a little black.
Once the pumpkin is out of the oven, discard the sage. Place the roasted red peppers in a paper bag. After the peppers have cooled, peel the skin, remove seeds and cut into pieces.
Scoop out the flesh of the pumpkin using a large spoon. Discard the skin.
Heat 2 tablespoons olive oil in a large pot. Add the onions and cook until translucent. Add the
Add potatoes and sauté for 5 minutes. Add the roasted red pepper, the pumpkin flesh, and the remaining sage leaves. Sauté all veggies for another 5 minutes until the potatoes are soft.
Add the liquid and bring to a boil. Once boiled turn down to low and let simmer for 20 minutes.
Use an immersion blender to blend until smooth. Add salt, pepper, and cayenne pepper. If you don't have an immersion blender, you can puree in batches in a food processor or regular blender.
Spread the challah cubes on a baking sheet in a single layer and drizzle with olive oil. Toss with dried sage and minced garlic.
Bake at 350 for 10-15 minutes until golden and crispy. Remove from baking sheet and allow to cool.
Serve soup with challah croutons and sage as garnish if desired.