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RECIPE
15 INGREDIENTS10 STEPS55MIN

Vegan Pumpkin Sage Soup

4.5
2 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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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.

55MIN

Total Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 Tbsp
Coconut Oil
1
Large  Onion , sliced
4 cloves
Garlic , minced
1/2 Tbsp
Whole Coriander Seeds
1 tsp
Chili Powder
2 Tbsp
1 stalk
Celery , chopped
2
Carrots , chopped
2
Yukon Gold Potatoes , diced, peeled
2
Vegetable Bouillon Cubes
4 cups
Water
1 Tbsp
to taste
Sea Salt and Cracked Pepper
to taste
(optional)
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Nutrition Per Serving
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CALORIES
287
FAT
9.0 g
PROTEIN
6.8 g
CARBS
51.7 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.

Directions

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Step 1
In a large stock pot, heat Coconut Oil (2 tablespoon) over medium-high heat.
Step 2
Add Onion (1) and Garlic (4 clove) sauté for about 3 to 5 minutes, until translucent.

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Nutrition Per Serving
Calories
287
% Daily Value*
Fat
9.0 g
12%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
51.7 g
19%
Fiber
13.7 g
49%
Sugars
15.4 g
--
Protein
6.8 g
14%
Sodium
302.3 mg
13%
Vitamin D
--
--
Calcium
183.6 mg
14%
Iron
6.1 mg
34%
Potassium
1258.3 mg
27%
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