Pumpkin and Sage Soup
A creamy and nutritious soup made with sweet pumpkin and aromatic sage.
Ingredients
- 800 g pumpkin peeled and cubed
- 1 medium onion chopped
- 2 garlic cloves finely chopped
- 3 cups vegetable stock
- 1/2 cup coconut milk or cream
- 2 tablespoons olive oil
- 1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage
- Salt and black pepper
- For garnish: Crispy sage leaves and pumpkin seeds
Instructions
- Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes.
- Add the cubed pumpkin and sauté for 5 minutes.
- Pour in the vegetable stock, bring to a boil, then simmer on low heat for 20 minutes until the pumpkin is tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Stir in coconut milk or cream, and season with salt, black pepper, and chopped sage.
- Serve hot in bowls, garnished with crispy sage leaves and pumpkin seeds.
NUTRITION FACTS (Per Serving)
Calories: 220 kcal
Carbs: 18 g
Fat: 12 g
Protein: 4 g