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Vegan Pumpkin Sage Soup

This vegan pumpkin sage soup is a smooth, velvety blend of roasted squash, fresh sage, and coconut milk, creating a warm and hearty dish with a rich texture. The soup is prepared by roasting the pumpkin, simmering it with aromatics, and blending until creamy, resulting in a visually appealing, slightly thickened consistency with vibrant orange tones topped with herbs or olives.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash or pumpkin peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth or water
  • 1 can coconut milk full-fat, for creaminess
  • A few small leaves fresh sage roughly chopped
  • to taste salt and pepper for seasoning
  • handful black olives optional, sliced, for garnish

Equipment

  • Baking sheet
  • Large saucepan
  • Immersion blender or regular blender
  • Knife
  • Cutting board

Method
 

  1. 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.
  2. 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.
  3. Add the minced garlic to the pan and cook for another minute, until the garlic becomes aromatic and slightly golden.
  4. 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.
  5. 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.
  6. 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.
  7. Season the soup with salt and pepper to taste, adjusting the seasoning as needed for balance and depth.
  8. Ladle the hot soup into bowls, and garnish with sliced olives and additional sage leaves if desired for a finishing touch.
  9. Serve immediately, enjoying the velvety texture and fragrant aroma that evoke cozy autumn days.

Notes

For a slightly richer flavor, add a splash of maple syrup or a sprinkle of nutritional yeast before blending.