Go Back

Roasted Pumpkin Soup with Sage

Sweet roasted pumpkin, a little ginger and crispy sage. Cozy, vegan and ready for the first cold night.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb (900 g) pumpkin or butternut squash cubed
  • 3 tbsp olive oil
  • 1 onion quartered
  • 3 garlic cloves whole
  • 1 inch fresh ginger sliced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper
  • 8 sage leaves
  • Pumpkin seeds to serve

Method
 

  1. 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.
  2. Tip everything into a pot with the broth and simmer for 10 minutes.
  3. Blend until smooth. Stir in the coconut milk and adjust the seasoning.
  4. Fry the sage in the remaining oil for 30 seconds until crisp.
  5. Serve with sage and pumpkin seeds.

Notes

Keeps 5 days in the fridge or 3 months in the freezer.