In this Pumpkin Sage Soup, fresh pumpkin and sage combine to make a filling vegan dish that’s high in beta carotene and full of flavor.
Author:Bill Dugan
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:Serves 6
Category:Soups
Ingredients
Scale
Soup:
1 small pumpkin, about 2 pounds before peeling
1 tablespoon olive oil
1 white onion, diced
3 cloves garlic, minced
6 cups vegetable stock
8 to 10 fresh thyme sprigs
4 sage leaves
Salt and pepper
Toppings:
Coconut milk
Pumpkin seeds
Freshly ground black pepper
Fresh parsley
Olive oil
Instructions
Peel the pumpkin, cut into 1-inch cubes, and set aside.
In a stockpot, heat 1 tablespoon of olive oil and add the onion. Sauté for 3 minutes, until the onion becomes soft. Add the garlic and sauté for 2 more minutes.
Add the pumpkin, vegetable stock, sage, and thyme sprigs (whole), and salt and pepper to taste. Bring to a simmer and cook for 25 to 30 minutes, or until the pumpkin is soft.
Remove the thyme, then transfer the mixture to a food processor (or use an immersion blender) and puree until smooth.
Serve topped with coconut cream, a drizzle of olive oil, pumpkin seeds, fresh black pepper, and freshly chopped parsley.
Notes
Serve with hearty peasant bread and a glass of wine. Add a swirl of coconut cream and a sprinkling of pumpkin seeds for an elegant presentation. It’s easy to make and freezable so you can enjoy it on a night when you don’t have time to cook.
