Pumpkin Sriracha soup

Did you know pumpkin isn't just for baking?  We discovered it makes a great soup, too, when we made this pumpkin Sriracha soup from Noble Pig a few weeks ago.  It's creamy and spicy, and Robert is always game when there's fried sage involved.  It's a great comfort food on these cold nights!

PUMPKIN SRIRACHA SOUP

Serves: 4

Ingredients

1/4 cup olive oil

12 fresh sage leaves, divided (1 Tbsp chopped for soup, fry additional leaves for garnish)

1/2 cup finely diced onion

1 Tablespoon minced garic

1/4 teaspoon smoked paprika

2 cups chicken stock or vegetable broth

1 (15 ounce) can pumpkin puree

1/4 cup dry white wine

1 cup shredded Parmesan cheese, plus more for garnish

Salt and black pepper, to taste

1/4 cup heavy cream

1-2 Tablespoons Sriracha (this is a hot sauce typically found on the Asian foods aisle)

1 Tablespoon white wine vinegar

Instructions

Heat olive oil in a saute pan until it shimmers. Fry whole sage leaves in batches until crispy, about 30 seconds. Transfer sage leaves to a paper-towel lined plate; season with salt. Reserve 2 Tablespoons of this oil.

In a large pot, saute onion in reserved oil over medium heat, about 10 minutes.. Add minced sage, garlic and paprika, saute for about one minute. Stir in broth, pumpkin and wine, bring to a slight, slight boil. Add Parmesan cheese and stir until melted. Simmer soup covered for about 15-20 minutes.

Stir in heavy cream. Stir in Sriracha 1 Tablespoon at a time. Taste after first addition, and add additional Sriracha to desired spiciness. Add the vinegar and serve immediately.  Garnish with extra Parmesan and fried sage leaves.