Easiest and most delicious pumpkin soup you'll ever make!
Roasted Pumpkin and Sage Soup
Recipe Type: Vegan Soup
Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Serves 4 people as mains, or 6 people as entrée size.
½ butternut pumpkin
1 tablespoon of garlic infused olive oil
2 cups of vegetable stock
2 cups of nut mylk
1 teaspoon of turmeric
1 tablespoon of ginger
1 bunch of fresh sage
Salt and pepper to taste.
Drizzle of olive oil (garlic infused if possible)
Sage leaves (3 for every bowl).
Preheat your oven to 180 degrees. Place pumpkin on a baking paper lined tray, drizzle with olive oil, and cook for 30-45 minutes until thoroughly and deliciously roasted.
In your favourite saucepan, add roasted pumpkin, stock and mylk, turmeric, ginger, sage, salt and pepper, and blend with a hand held blender. Bring to boil, and then move to a medium-low heat until you’re ready to serve. You’ll find that adding the fresh sage after the main cooking is done will make the flavour stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess.
Pour into bowls, and you can garnish Italian style by drizzling your favourite garlic infused olive oil, and then place three sage leaves in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy!
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Love and light,