Roasting the pumpkin first gives this soup a deeper, almost caramelized flavor that boiling never reaches.
Fry a few sage leaves in olive oil until crisp. They make a fancy topping for almost no work.
Roasted Pumpkin Soup with Sage
Sweet roasted pumpkin, a little ginger and crispy sage. Cozy, vegan and ready for the first cold night.
Ingredients
Method
- Heat the oven to 425°F (220°C). Toss the pumpkin, onion, garlic and ginger with 2 tablespoons oil, salt and pepper. Roast for 30 minutes.
- Tip everything into a pot with the broth and simmer for 10 minutes.
- Blend until smooth. Stir in the coconut milk and adjust the seasoning.
- Fry the sage in the remaining oil for 30 seconds until crisp.
- Serve with sage and pumpkin seeds.
Notes
Keeps 5 days in the fridge or 3 months in the freezer.
Tips for success
- Roast on a dark pan for better browning.
- For a thicker soup, use less broth and add a little at a time.
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