Pumpkin Chowder with Fried Sage

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.

By Jon Doe

This Pumpkin Chowder with Fried Sage will become your new back pocket dinner!

Ingredients Wild rice mix Coconut oil Onion Celery Carrots Garlic Vegetable broth Bay leaves Salt Dried thyme Dried rosemary Swipe up for the full list of ingredients!

Let's make Pumpkin Chowder with Fried Sage

Step 1

In a soup pot over medium heat, melt the coconut oil. Add in the onion, celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.

Step 2

Add in the pumpkin and sautee until it starts to soften, about 7 minutes. Add in the garlic and sauté for another 30 seconds.

Step 3

Add in the broth, bay leaves, salt, thyme, rosemary, and nutmeg. Bring the mixture to a simmer and cook for 20 minutes.

Step 4

While the soup is simmering, drain the cashews and add them to a blender with 1 cup of fresh water. Blend until smooth.

Step 5

Next, fry the sage leaves. Heat 1/2 inch of oil in a skillet over medium high heat. Once the oil is hot (see post for how to tell), fry your sage leaves until crispy. Remove from the oil and place on a paper towel to let the excess oil drain off.

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