As the leaves turn crisp and the air takes on a cool whisper, I find myself craving those unexpected bursts of earthy aroma that remind me of wandering through a hidden garden at dusk. This vegan pumpkin soup is flavored with fresh sage, which perfumes the simmering pot with a fragrant, slightly peppery scent that feels anything but ordinary. It’s the smell of late autumn mornings, captured in a bowl.
The smooth, velvety texture of the squash pairs beautifully with the olives and a hint of coconut milk, creating a cozy, layered experience. I love how the spoon clinks gently on the side of my mug as I settle into this hearty warmth—there’s a quiet satisfaction in knowing I’ve crafted something nourishing and mindful, rooted in the season’s bounty.
WHY I LOVE THIS RECIPE?
- The aroma of roasted pumpkin mingling with fresh sage makes my kitchen feel alive and grounded.
- It’s a recipe that transforms simple ingredients into something unexpectedly luxurious.
- Cooking this soup reminds me of my childhood garden, where every leaf had a story.
- The velvety texture feels indulgent but is entirely plant-based—no guilt, just joy.
- It’s a warm hug on chilly nights, and the kind of dish that reconnects you with seasonal rhythms.
In a time when plant-based comfort foods are more essential than ever, this pumpkin soup offers both nourishment and a moment of calm. Embracing the season’s best, it’s a quiet declaration that beauty and flavor can flourish with minimal fuss.
Every spoonful feels like a small act of self-care, turning humble vegetables into something magical. The modest ingredients come together in a way that feels both grounding and extraordinary, perfect for these fleeting, cozy days.
Vegan Pumpkin Sage Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the pumpkin or squash chunks on a baking sheet, drizzle with a tablespoon of olive oil, and roast for 25-30 minutes until tender and slightly caramelized.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pan and cook for another minute, until the garlic becomes aromatic and slightly golden.
- Once the roasted squash is cool enough to handle, transfer it to the saucepan with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing flavors to meld for about 10 minutes.
- Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or transfer to a regular blender in batches, blending until silky.
- Stir in the coconut milk and chopped sage. Simmer for another 5 minutes to let the sage infuse its aroma and the flavors meld together.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed for balance and depth.
- Ladle the hot soup into bowls, and garnish with sliced olives and additional sage leaves if desired for a finishing touch.
- Serve immediately, enjoying the velvety texture and fragrant aroma that evoke cozy autumn days.
Notes
This soup isn’t just about taste; it’s about slowing down and appreciating the small rituals of cooking from scratch. It’s a gentle reminder that the simplest ingredients, when handled with care, have the power to comfort and revitalize.
As I ladle the last bit into my bowl, I think about how this dish connects me to the seasons and to the act of nourishing myself intentionally. The earthy aroma still lingers, a subtle echo of a garden tucked away in the bustle of everyday life.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.