Pumpkin Sage Soup. A vibrant bowl of Autumnal colour and flavour. Make the most of pumpkin season with this herby bowl of sunshine!
Well, we’re nearly at the end of November, which means it’s time to let go of pumpkins and accept that it’s over for another year. Let’s just have one last recipe shall we?
I’ve made this pumpkin sage soup three or four times this season, so I know it’s a good one. Oh and those bread rolls in the background are these pumpkin bread rolls. They are so soft and fluffy and go perfectly with the soup.
Top it off with lots of fresh parsley, some pumpkin seeds for good measure and a nice swirl of coconut cream.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
portions |
- 1 Pumpkin around 1kg before peeling
- 1 White Onion roughly diced
- 3 cloves garlic minced
- 1.5 litres Vegetable Stock
- 8-10 Fresh Sprigs of Thyme
- 4 Sage Leaves
- salt and pepper for seasoning
- Coconut Milk
- Pumpkin Seeds
- Ground Black Pepper
- Fresh Parsley
- olive oil
Ingredients
Soup
Toppings
| |
- Peel the pumpkin, remove the seeds and chop into 1 inch cubes. Set aside.
- In a large stock pot, heat 1 tablespoon of olive oil and add the onion. Saute for 3 minutes until the onion begins to turn soft then add the garlic cloves. Saute for a further 2 minutes.
- Add the pumpkin, vegetable stock, sage leaves and thyme sprigs (whole). Bring to a simmer and let cook for 25-30 minutes until the pumpkin is soft.
- Remove the sprigs of thyme, then blend the soup either with a stick blender or in a freestanding blender until completely smooth.
- Serve topped with coconut cream, freshly chopped parsley, a drizzle of olive oil and some pumpkin seeds.
Notes: Soup will keep in an airtight container in the fridge for up to 4 days, or frozen in portions for up to 3 months.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
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