Food Gardening Network
Pumpkin sage soup

Pumpkin Sage Soup

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.




  1. Peel the pumpkin, cut into 1-inch cubes, and set aside.
  2. 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.
  3. 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.
  4. Remove the thyme, then transfer the mixture to a food processor (or use an immersion blender) and puree until smooth.
  5. Serve topped with coconut cream, a drizzle of olive oil, pumpkin seeds, fresh black pepper, and freshly chopped parsley.