This Creamy Soup Will Make You Fall in Love with Pumpkin and Sage All Over Again

Serves: 4 | Preparation Time: 15 min  | Cooking Time: 35 min

This Creamy Pumpkin Sage Soup is a cozy, autumnal delight, bringing out the naturally sweet and earthy flavors of pumpkin while pairing perfectly with the warm, woodsy notes of fresh sage. Infused with hints of nutmeg and ginger, this vegan soup is comforting and creamy, ideal for chilly days when you crave something soothing yet nutritious. Garnished with toasted pumpkin seeds and a drizzle of coconut cream, it’s as beautiful as it is delicious.

Ingredients:

• 2 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 small sugar pumpkin (about 2 cups pumpkin flesh), peeled, seeded, and cubed

• 3 cups vegetable broth

• 1 cup full-fat coconut milk

• 1 tbsp fresh sage leaves, chopped (plus extra for garnish)

• 1/4 tsp ground nutmeg

• Salt and pepper, to taste

• Toasted pumpkin seeds, for garnish

• Coconut cream, for garnish
  

Instructions:

1. Prepare the Base: In a large pot over medium heat, warm the olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

2. Cook the Pumpkin: Add the cubed pumpkin to the pot, stirring to coat with the aromatics. Pour in the vegetable broth and add the chopped sage leaves and ground nutmeg. Season lightly with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cover. Cook until the pumpkin is tender, approximately 20-25 minutes.

3. Blend to Perfection: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender, taking care with the hot liquid.

4. Add the Coconut Milk: Return the soup to low heat. Stir in the coconut milk and adjust seasoning to taste. Let the soup gently warm for 5 minutes, allowing the flavors to meld.

5. Serve and Garnish: Ladle the soup into bowls. Garnish each bowl with a drizzle of coconut cream, a sprinkle of toasted pumpkin seeds, and extra sage leaves for a vibrant touch.
   

Nutritional Information (Per Serving):

• Calories: 230 kcal

• Protein: 3g

• Carbohydrates: 20g

• Fat: 17g

• Fiber: 4g

• Sugars: 6g
  

Chef’s Tips for this Creamy Pumpkin Sage Soup:

• Choosing Your Pumpkin Opt for sugar pumpkins or other sweet, dense varieties. Avoid carving pumpkins as they tend to be stringier and less flavorful.

• Make it Extra Creamy For a richer soup, add an additional half cup of coconut milk. You can also swirl in cashew cream if desired.

• Spice it Up For a touch of warmth, sprinkle a little cayenne pepper or smoked paprika before serving. The subtle heat beautifully balances the sweetness of the pumpkin.
  

Pairing Suggestions

This Creamy Pumpkin Sage Soup is a versatile dish that pairs well with crusty bread, roasted vegetables, or a seasonal salad. It makes a delicious starter for any autumn meal or a satisfying main course with a side of your choice.