Name: Vegan Pumpkin Sage Soup
Total time: PT3300.0S
Yield: 4
Ingredients: 2 tablespoon Coconut Oil; 1 Onion; 4 clove Garlic; 2 teaspoon Whole Coriander Seeds; 1 teaspoon Chili Powder; 2 tablespoon Dried Sage; 1 stalk Celery; 2 Carrot; 2 Yukon Gold Potato; 2 Vegetable Bouillon Cube; 4 cup Water; 6 cup Canned Pumpkin Purée; 1 Lemon; to taste Sea Salt; to taste Cracked Black Pepper; to taste Sage Leaves

Vegan Pumpkin Sage Soup

Recipe

4.7

3 ratings

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.

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The Edgy Veg

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

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55MINS

Total Time

$4.50

Cost Per Serving

Ingredients

Servings

us / metric

2 Tbsp

Coconut Oil

Large Onion, sliced

4 cloves

Garlic, minced

2 tsp

Whole Coriander Seeds

1 tsp

Chili Powder

2 Tbsp

Dried Sage

1 stalk

Celery, chopped

Carrots, chopped

Yukon Gold Potatoes, diced, peeled

Vegetable Bouillon Cubes

4 cups

Water

6 cups

Canned Pumpkin Purée

Lemon, juiced

1 Tbsp juice per 4 servings

to taste

Sea Salt

to taste

Cracked Black Pepper

to taste

Sage Leaves

optional

Nutrition Per Serving

VIEW ALL

Calories

285

Fat

9.0 g

Protein

6.7 g

Carbs

51.5 g

Author's Notes

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.

Vegan Pumpkin Sage Soup

4.7

55MINS

$4.50

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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