Updated: Sep 29, 2020
For the Soup
1/4 c. olive oil
3 large sweet onions, sliced
3 cloves garlic, chopped
2 large sage leaves, chopped
2 tsp. fresh ginger, grated and peeled
1/4 tsp. ground nutmeg
2 qt. lower-sodium vegetable or chicken broth
3 15-oz. cans pure pumpkin
1 tbsp. lemon juice For the Sage and Shiitake Garnish
1 in. oil
24 small sage leaves
7 oz. shiitake mushrooms, stemmed and very thinly sliced
Make the Soup: In 5-quart saucepot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally. Add broth and pumpkin. Heat to simmering on high, scraping up browned bits from bottom of pot. Reduce heat to maintain simmer; cook 20 minutes stirring occasionally.
With immersion blender or in batches in blender, puree soup until smooth. Stir in lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Makes about 10 cups. Soup can be made and refrigerated up to 2 days ahead. Reheat on medium. (If soup is too thick, add water or broth for desired consistency. Season to taste.)
Make the Sage and Shiitake Garnish: In 2-quart saucepan, heat oil on high until hot but not smoking. Add sage leaves to oil. Fry 1 to 2 minutes or until leaves are browned, stirring occasionally. With slotted spoon, transfer to large paper-towel-lined plate; sprinkle with pinch of salt. In batches, add shiitake mushrooms to hot oil. Fry 2 minutes or until deep golden brown, stirring occasionally. Transfer to same plate as sage; sprinkle with pinch of salt. Cool completely. Garnish can be made up to 3 hours ahead. Let stand at room temperature.
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Original Recipe from: Good Housekeeping