Pumpkin Soup with Almonds and Sage

• Produce

  • 2 tbsp Chives, Fresh
  • 1 (8-oz. pkg. Prechopped onion
  • 1 (15-oz. can Pumpkin puree
  • 3 Sage, leaves

• Canned Goods

  • 3 cups Chicken stock, Unsalted

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 3/4 tsp Kosher salt
  • 1/8 tsp Red pepper, ground

• Nuts & Seeds

  • 3/4 cup Almonds, unsalted roasted

• Dairy

  • 2 tbsp Butter, unsalted

Found on cookinglight.com

Description

Directions

• 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.