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#SweaterWeather 
Pumpkin Sage Soup (vegan)

January 2, 2019

"As soon as October hits, I head straight into a six-month hibernation. I don’t shave my legs and avoid going outside, and cooking becomes a serious chore. During SAD season, I like to hack dinner and spend one afternoon making soup that I can freeze. For all you fellow bears out there, this recipe is a great place to start." -Candice Hutchings, aka The Edgy Veg

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
  1. 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.
  2. 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.
  3. 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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