Pumpkin Soup with Sage

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt to taste
• Black pepper to taste
• Optional: Crème fraîche or Greek yogurt for garnish
• Optional: Extra sage leaves for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and sage, cooking for another minute until fragrant.
3. 3 Add pumpkin puree, vegetable broth, water, cumin, and nutmeg. Bring to a simmer.
4. 4 Reduce heat and let soup cook for 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with crème fraîche and sage if desired.

Nutrition

Tips

• For a creamier texture, blend in 1/2 cup of coconut milk.
• If fresh sage isn't available, use 1 teaspoon of dried sage.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or warm cornbread.
• Add a sprinkle of toasted pumpkin seeds for extra crunch.

FAQ