A lovely and hearty vegan pumpkin sage soup to warm you from the inside out. Packed with pumpkin, potatoes, carrots, and sage. Make it spicy or keep it mild. This soup recipe freezes well and is a great repeat dinner idea.
A lovely and hearty vegan pumpkin sage soup to warm you from the inside out. Packed with pumpkin, potatoes, carrots, and sage. Make it spicy or keep it mild. This soup recipe freezes well and is a great repeat dinner idea.
To make pumpkin purée: Preheat oven to 400 degrees F (200 degrees C). Cut a large pumpkin in half and place cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, until skin is dark and flesh is soft. Remove from the oven, let cool for 15 minutes and scoop flesh from skin with a spoon. Transfer to a food processor and purée until smooth.
Cooking Instructions
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Step 1
In a large stock pot, heat
Coconut Oil (2 Tbsp)
over medium-high heat.
Step 2
Add
Onion (1)
and
Garlic (4 cloves)
sauté for about 3 to 5 minutes, until translucent.
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