Pumpkin Sage Soup

Continuing with the excess of pumpkin I now have around my house, here is another experiment. Thanks to a blog post from Diane Sanfilippo for the inspiration, I really just tweaked her recipe!

Pumpkin Sage Soup

1 C (8 oz) Pumpkin Puree

1/4 C canned coconut milk
1-2 C beef broth (less for thicker soup)
1 small onion
2 cloves garlic
1 Tsp Sea Salt
1-2 TBS Ghee or Butter or Bacon Grease
Juice of 1/2 an orange
small bunch of fresh sage leaves (prox 1 TBS dried)

Mix broth, pumpkin and coconut milk in medium sauce pan, and add a leaf or two of fresh sage. Set on medium-low heat. Heat chosen oil in pan and sauté onions and garlic until begin to brown. Add a couple of sage leaves to onions, sauté a few more seconds and add to soup mixture, along with the sea salt. Toast remaining sage leaves in saute pan and set aside. Bring soup to a slow boil on med-low heat, remove from heat and add juice of your 1/2 orange. Place a few toasted sage leaves on top and serve.