{"id":34915,"date":"2014-11-21T13:12:28","date_gmt":"2014-11-21T18:12:28","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=34915"},"modified":"2015-01-29T14:08:45","modified_gmt":"2015-01-29T19:08:45","slug":"pumpkin-soup","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/pumpkin-soup\/","title":{"rendered":"Pumpkin Soup with Cr\u00e8me Fra\u00eeche and Fried Sage"},"content":{"rendered":"

Disclosure: This recipe is part of FIJI Water\u2019s<\/a> \u201cPerfection Takes Time\u201d campaign. I am being compensated for my recipe development and photography; all opinions are 100% mine.<\/em><\/p>\n

I grow Cheese Pumpkins<\/a> in my garden every year and one of my favorite ways to use them is in this gorgeous-hued Pumpkin Soup. <\/p>\n

\"Pumpkin<\/p>\n

I thought it would be a great fit for the \u201cPerfection Takes Time\u201d campaign because it\u2019s not a quickie recipe (just like FIJI Water isn\u2019t quickie water!). FIJI water is collected in a natural aquifer, the result of rainwater trickling down through layers of volcanic rock. This is a slow process that allows for the gathering of minerals and electrolytes along the way, and which results in an amazingly pure, great-tasting water. (You can learn more about FIJI Water here<\/a>.)<\/p>\n

\"Pumpkin<\/p>\n

The recipe, which I adapted from the Butternut Squash Soup with Brown Butter in The Essential New York Times Cookbook<\/a>\"\", requires the ingredients to rest at several stages so the flavors can develop. Here\u2019s how I recommend you time the making of this soup:<\/p>\n

Day 1: bake the pumpkin and prep the leeks, carrots, and shallots\/onion
\nDay 2: Prepare the soup then allow it to rest overnight
\nDay 3: Reheat the soup, make the fried sage leaves, and serve. <\/p>\n

This makes a great first course any day, but will also fit right in at a holiday meal this season.<\/p>\n

If you cannot find the variety of pumpkin that I used, substitute a winter squash such as Butternut. Sour cream makes a perfectly acceptable substitute if you don\u2019t have cr\u00e8me fra\u00eeche (my “diy” cr\u00e8me fra\u00eeche recipe is here<\/a>); the fried sage leaves are fun, but definitely optional. <\/p>\n

Get this and other \u201cPerfection Takes Time\u201d Recipes on fijiwater.com<\/a>.<\/p>\n

Get a full Thanksgiving menu with recipes in my brand new eBook Fresh and Flavorful Thanksgiving<\/a>.<\/p>\n

\"Pumpkin<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":34990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","MSN_Categories":"Uncategorized","MSN_Publish_Option":false,"MSN_Is_Local_News":false,"MSN_Is_AIAC_Included":"Empty","MSN_Location":"[]","MSN_Add_Feature_Img_On_Top_Of_Post":false,"MSN_Has_Custom_Author":false,"MSN_Custom_Author":"","MSN_Has_Custom_Canonical_Url":false,"MSN_Custom_Canonical_Url":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4598,822,1,465,719],"tags":[594,1005],"ingredient":[354],"class_list":["post-34915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free","category-grain-free","category-recipes","category-soups","category-winter","tag-creme-fraiche","tag-sage","ingredient-pumpkin","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33","no-featured-image-padding","resize-featured-image"],"acf":[],"yoast_head":"\nPumpkin Soup with Cr\u00e8me Fra\u00eeche and Fried Sage - 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