Pumpkin Soup Infused with Greek Sage Tea
Sage tea is one of the most delicious and therapeutic Greek herbal teas. In this Greek recipe, I transform a cup of tea into something with which to infuse a pot of soup! Enjoy this contemporary take on a Mediterranean Diet recipe and…sip away!
- 5 tablespoons extra virgin Greek olive oil
- 2 red onions coarsely chopped
- 1 potato peeled and diced
- One 3-pound sweet pumpkin butternut, calabasa or kabocha squash—quartered, seeded, peeled and cut into 2-inch pieces
- 5 garlic cloves whole
- 6 cups vegetable stock or water
- 10 – 12 dried Greek sage tea leaves
- 1/2 cup boiling water
- Salt and freshly ground pepper
- 2 tablespoons Greek honey or petimezi
- 1 tablespoon Greek balsamic
- 2 scallions green part only, thinly sliced crosswise
- Toasted pumpkin seeds
- Fresh sage
- Drizzling of extra virgin Greek olive
In a large enameled cast-iron casserole, heat 4 tablespoons of the olive oil and cook the onion, garlic, potato and pumpkin together, covered, over medium-low heat until softened, about 8 minutes. Add the stock, bring to a boil, reduce heat to a simmer and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are simmering, make the tea infusion: In a cup, steep the sage tea in the boiling water for 10 minutes. Strain the tea.
Puree the soup with an immersion blender in the pot or, working in batches, in the bowl of a food processor, returning it to the pot. Add the tea and bring to a simmer. Season the soup with honey, balsamic, salt and pepper.
In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season with salt.
Ladle the soup into bowls and sprinkle lightly with toasted pumpkin seeds, and scallions. Drizzle olive oil over the surface. Garnish with fresh sage leaves. Serve.