Pumpkin Chowder with Fried Sage is a surprisingly simple recipe. It is creamy, comforting, and feels gourmet, but is easy enough to make on a weeknight.
This Pumpkin Chowder with Fried Sage will become your new back pocket dinner. The one you pull out when you have last minute guests coming over or for when you need a delicious weeknight supper on the table fast.
This soup is versatile, healthy to boot, and seems gourmet, thanks to the fried sage. The pumpkin adds a nice Fall touch, while the creaminess of this soup makes it extra comforting.
And you don’t even need dairy to get that luscious creamy texture. For a simple dairy-free swap, we use soaked and blended cashews in this Pumpkin Chowder with Fried Sage. It is a simple trick that yields ultra-creamy results. (If you aren’t a fan or don’t have problems with dairy, you can sub in one cup of heavy cream.)
Cashews are what give this soup its creamy texture without the dairy. Researchers have found that the more cashews you eat, the lower your risk of heart disease and high cholesterol. Cashews also help prevent gallstones, increase bone density, and promote healthy lustrous hair.
Pumpkin, and other squash, are Fall staples that pack a big nutrient punch. One cup of pumpkin, which can easily be eaten in one serving of this soup, contains nearly 60% of your daily vitamin A and nearly 30% of vitamin C. Vitamin A is essential for immune health, cell growth, and vision. Vitamin C is essential for brain health and building collagen which leads to healthy skin, nails, and hair.
The fried sage leaves may sound a hair intimidating, but don’t worry. Tie on your apron and pull out your pot, I will walk you through it.