#SweaterWeather Pumpkin Sage Soup (vegan)
January 2, 2019
Ingredients Makes 4 to 6 servings
| 2 tbsp | coconut oil | 30 mL |
| 1 | large white onion, sliced | 1 |
| 4 | garlic cloves, minced | 4 |
| 2 tsp | coriander seeds | 10 mL |
| 1 tsp | chili powder | 5 mL |
| 2 tbsp | dried sage | 30 mL |
| 1 | celery stalk, chopped | 1 |
| 2 | carrots, chopped | 2 |
| 1 | yellow-flesh potato, peeled and diced | 1 |
| 2 | vegetable bouillon cubes | 2 |
| 4 cups | water | 1 L |
| 6 cups | pumpkin purée (fresh or canned) | 1.5 L |
| 1 tbsp | freshly squeezed lemon juice | 15 mL |
| Sea salt and freshly ground black pepper | ||
| Fresh sage leaves (optional) |
Instructions
Prep
- High-powered blender
- In a large stock pot, heat coconut oil over medium-high heat. Add onion and garlic; sauté for about 3 to 5 minutes, until translucent. Add coriander, chili powder, sage, celery, carrots and potato; sauté for 5 minutes, until the potato starts to stick to the pot.
- Add bouillon cubes, water, pumpkin, lemon juice, 2 tsp (10 mL) sea salt and 1 tsp (5 mL) pepper; stir to combine. Bring to a boil; immediately reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, until thickened slightly.
- In three batches, carefully transfer soup to blender. Remove the plug in the lid and blend on High, until completely smooth. Transfer back to the stock pot, warm over medium heat and season to taste with sea salt and pepper. Garnish with fresh sage leaves, if desired.
If you’re a spice freak like I am, drizzle some spicy chile
oil over the top before serving, then sprinkle with red pepper flakes.
To make pumpkin purée: Preheat oven to 400°F (200°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.
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