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Pumpkin and sage soup




Easy Pumpkin and Sage Soup Recipe



Easy Pumpkin and Sage Soup Recipe

If there’s one dish that embodies the essence of comfort food, it’s homemade Pumpkin and Sage soup. This velvety blend of seasonal pumpkin, earthy sage, and delectable spices creates a hearty and nourishing bowl of goodness perfect for chilly days. With the warm hues of autumn adorning your kitchen, this easy Pumpkin and Sage soup recipe will not only tantalize your taste buds but also provide you with a sense of seasonal nostalgia. Those looking for a vegan Pumpkin and sage soup will especially adore this recipe, as it’s completely plant-based and incredibly satisfying!

Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Serving Size: 4 servings

Ingredients

For the Soup

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree (fresh or canned)
  • 3 cups vegetable broth
  • 1 cup coconut milk (for creaminess)
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste

Optional Garnish

  • Toasted pumpkin seeds
  • Swirls of coconut cream
  • Fresh sage leaves

Possible Ingredient Swaps

  • For a creamier texture, use cashew cream instead of coconut milk.
  • Substitute vegetable broth with chicken broth for a non-vegan option.
  • Add a pinch of cayenne pepper for a little heat in the soup!

Equipment List

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Immersion blender or countertop blender
  • Measuring cups and spoons
  • Chopping board
  • Chef’s knife
  • Serving bowls

Step-by-Step Instructions

  1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You’ll know it’s ready when it shimmers slightly, signaling it’s time to sauté.
  2. Sauté the Onion: Add the diced onion and a pinch of salt. Cook for about 5-7 minutes until the onions are translucent and fragrant. Stir occasionally and watch as they turn soft and sweet.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn it; garlic can turn bitter quickly.
  4. Mix in the Pumpkin: Pour in the pumpkin puree, and stir it to combine with the onion and garlic creation in the pot. Allow it to cook for 2-3 minutes to enhance the flavors.
  5. Pour in the Broth: Add the vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, letting the soup bubble lightly and infuse with flavor for about 10 minutes.
  6. Blend the Soup: After simmering, remove the pot from heat. Carefully blend the soup using an immersion blender until silky. If you’re transferring it to a countertop blender, allow it to cool slightly before blending in batches for safety. Aim for a uniform, velvety consistency.
  7. Stir in Coconut Milk and Season: Return the blended soup to low heat. Stir in the coconut milk, sage, nutmeg, and season with salt and pepper. Let it simmer for another 5 minutes to meld the flavors together.
  8. Serve and Garnish: Ladle the warm soup into bowls and top with toasted pumpkin seeds, a swirl of coconut cream, or fresh sage leaves for a pop of color.

Special Notes

To store, let the soup cool completely before transferring it into an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. To reheat, place it over low heat on the stove, adding a splash of vegetable broth if the soup is too thick.

If the soup becomes too thick, simply stir in 1-2 tablespoons of vegetable broth or coconut milk until the desired consistency is reached.

Variations and Customizations

This vegan Pumpkin and sage soup can easily cater to various dietary needs:

  • Gluten-Free: This soup is gluten-free as written. Ensure your vegetable broth is certified gluten-free.
  • Low-Carb: Replace pumpkin puree with roasted butternut squash for a low-carb alternative.
  • Add More Veggies: Enhance the nutritional value by adding carrots, sweet potatoes, or even a handful of spinach in the last few minutes of cooking.

Nutritional Information (Estimated per serving)

  • Calories: 220
  • Protein: 4g
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 5g

Engaging Visual Details

This soup should have a rich, vibrant orange color, resembling the beauty of an autumn sunset. As you stir, the smoothness of the puree contrasts with the crisp texture of the toasted pumpkin seeds, offering a pleasing blend of sensations. The aroma of sage combined with the natural sweetness of pumpkin fills your kitchen, promising an inviting experience. For an additional touch, a photo capturing the creamy soup in a rustic bowl, garnished with sage, could accentuate the dish’s appetizing aspects.

Conclusion

Indulge in the warmth and flavor of this easy Pumpkin and Sage soup recipe, perfect for any time of the year but especially during the fall season. With its simplicity and depth of flavor, this soup is sure to become a staple in your culinary repertoire. Don’t hesitate to experiment with your own twist on this dish!

We want to hear from you! Leave a comment below if you tried this recipe or have suggestions for variations. Share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!


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