Ingredients
Units
Scale
- 1 large onion
- 4-5 cloves garlic, crushed and minced
- 4 tablespoons olive oil or ghee, divided
- Salt and pepper to taste
- 5 fresh sage leaves, minced
- 2 small sprigs of rosemary, minced
- 2 tablespoons AP flour
- 2 cups chicken stock (or vegetable broth)
- 2 large carrots, diced
- 2 large potatoes, cubed
- 1 teaspoons Saigon cinnamon
- 3/4 cup pumpkin puree
- 2 cups filtered water
Instructions
- In a large frying pan, sauté onion and garlic in 2 tablespoons ghee until golden and translucent. Season with salt, pepper, sage, and rosemary. Add flour and stir until thickened. Gently whisk in chicken stock over low heat, whisking until the mixture has thickened. Set aside.
- In a large soup pot, cook down carrots and potatoes with the remaining 2 tablespoons of ghee. Season with salt, pepper, and cinnamon. Add the pumpkin puree and water.
- Now add thickened onion mixture to the soup and stir to combine. Let simmer over medium heat for about 20 minutes.
- Use your immersion blender to blend the soup into a thickened bisque. If you are using a stand blender, allow the soup to cool about 30 minutes before transferring. You can always reheat if the soup cooled too much.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
