Autumn Pumpkin Soup

This recipe is adapted from Cuisine at home 's recipe for Autumn Pumpkin Soup with fried sage leaves. I didn't have enough fresh sage leaves to fry the 24 sage leaves until crisp in 1/2 cup olive oil with salt and pepper to taste, so I omitted this step.( Used for garnish).


You can substitute low-sodium vegetable broth for chicken broth to make this a vegetarian option.
 Makes 8 servings ( about 8 cups)You will need:1 cup diced onionolive oilsalt to tastepepper to  taste2 T. fresh minced  sage1 T. minced garlic1/2 tsp. smoked paprika4 cups low-sodium chicken broth2 cans pumpkin puree ( 15 oz. each)1/2 cup Marsala wine + more to tasteGarnish: Heavy cream optionalGarnish: fresh sage leaf optional Saute: Over med-high heat, heat 2 to 3 T. olive oil and to that add 1 cup finely diced onion and 1 T. minced garlic, cook until soft and lightly golden. Add:2 T. minced sage, and paprika; cook until fragrant, 1 minute. Stir in pumpkin, broth and 1/2 cup Marsala wine. Simmer soup for 15 to 20 minutes. Season with salt and pepper. Garnish each with a sage leaf and heavy cream, optional.   This soup is on the Menu linking to: