A velvety autumn soup with gentle sweetness and herbal notes.
Ingredients
- · 1 small pumpkin, peeled and cubed
- · 1 quince, peeled and diced
- · 1 potato, peeled and cubed
- · 1 onion, finely chopped
- · Fresh thyme, sage, and oregano
- · Koroneiki Extra Virgin Olive oil
- · Salt and pepper
For topping
- · Sage leaves deep fried in olive oil for 3 minutes until crispy
- · Ancient Grove Extra Virgin Olive Oil
Method
In a large pot, warm a generous drizzle of olive oil and sauté the onion until soft and translucent. Add the pumpkin, quince, and potato, along with the fresh herbs. Sauté everything together for a few minutes until lightly golden and fragrant. Pour in enough water to cover the vegetables, bring to a boil, then lower the heat and let it simmer until everything is tender.
Remove the herb branches, then blend the soup with a hand blender until smooth and creamy. Season to taste with salt and pepper.
To serve, drizzle with extra virgin olive oil and top with crispy fried sage leaves. A bowl of warmth that tastes just like autumn at eumelia.
