Description
A rich and creamy pumpkin soup with coconut milk and fresh sage, perfect for chilly days.
Ingredients
Scale
- 1 small pumpkin (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 6 fresh sage leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil and roast for 25-30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted pumpkin, coconut milk, vegetable broth, and sage. Simmer for 15 minutes.
- Blend until smooth. Season with salt and pepper.
- Serve warm, garnished with a sage leaf.
Notes
- Use butternut squash if pumpkin is unavailable.
- Adjust thickness with more broth if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg