Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. almonds, and 1 1/2 tsp. chives)
Photo: Romulo Yanes
2 tablespoons unsalted butter
3 sage leaves
1 (8-oz.) pkg. prechopped onion
3/4 cup unsalted, roasted blanched almonds, divided
1 tablespoon all-purpose flour
3 cups unsalted chicken stock, divided
1 (15-oz.) can pumpkin puree
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 tablespoons chopped fresh chives
Est. added sugars 0g
How to Make It
Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.
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