Description
Warm your soul with this Roasted Pumpkin Sage Soup, a comforting blend of creamy pumpkin and aromatic sage. Perfect for fall gatherings or cozy nights in, this soup combines sweet and savory flavors that will impress even the pickiest eaters. Easy to prepare, it features vibrant colors and rich textures, making it a delightful addition to any table.
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté diced onion in olive oil until translucent. Add minced garlic and cook for an additional minute.
- Stir in roasted pumpkin and vegetable broth. Bring to a simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender. Adjust consistency with more broth if desired.
- Stir in coconut milk and chopped sage; let it simmer for an additional 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added depth of flavor, consider sautéing the onions with butter. You can substitute butternut squash for pumpkin or add a pinch of nutmeg for warmth. Garnish with crispy sage leaves for crunch.