Pumpkin Sage Soup

By Ellie

6 Person

50 Minutes

0 Calories

Pumpkin Sage Soup. A vibrant bowl of Autumnal color and flavor. Make the most of the pumpkin season with this herby bowl of sunshine! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

Toppings

olive oil
Fresh Parsley
Ground Black Pepper
Pumpkin Seeds
Coconut Milk

Soup

salt and pepper for seasoning
4 Sage Leaves
8-10 Fresh Sprigs of Thyme
1.5 litres Vegetable Stock
3 cloves garlic minced
1 White Onion roughly diced
1 Pumpkin around 1kg before peeling

Method

01

Peel the pumpkin, remove the seeds and chop into 1-inch cubes. Set aside.
02

In a large stockpot, 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.
03

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.
04

Remove the sprigs of thyme, then blend the soup either with a stick blender or in a freestanding blender until completely smooth.
05

Serve topped with coconut cream, freshly chopped parsley, a drizzle of olive oil and some pumpkin seeds.

Related Tags

Pumpkin Sage Soup

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Toppings

olive oil

Fresh Parsley

Ground Black Pepper

Pumpkin Seeds

Coconut Milk

Soup

salt and pepper for seasoning

4 Sage Leaves

8-10 Fresh Sprigs of Thyme

1.5 litres Vegetable Stock

3 cloves garlic minced

1 White Onion roughly diced

1 Pumpkin around 1kg before peeling

03 Method

Step 1

Peel the pumpkin, remove the seeds and chop into 1-inch cubes. Set aside.

Step 2

In a large stockpot, 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.

Step 3

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.

Step 4

Remove the sprigs of thyme, then blend the soup either with a stick blender or in a freestanding blender until completely smooth.

Step 5

Serve topped with coconut cream, freshly chopped parsley, a drizzle of olive oil and some pumpkin seeds.

04 Author