Warm Up with Roasted Pumpkin Soup with Sizzled Sage Magic

Why Make This Recipe

Roasted Pumpkin Soup with Sizzled Sage Magic is a delightful dish that brings warmth and comfort to any table. This recipe is not only easy to prepare but also packed with flavors that celebrate the essence of autumn. The combination of sweet pumpkin, earthy sweet potatoes, and aromatic herbs creates a deliciously balanced bowl of soup, making it perfect for chilly days. Plus, it is healthy, vegan, and can be adjusted to suit many dietary preferences.

How to Make Roasted Pumpkin Soup with Sizzled Sage

Ingredients:

• 1 tablespoon Avocado oil or Olive oil (Substitution: Use any neutral oil if preferred.)
• 400 grams Butternut squash or Pumpkin, peeled and chopped (Substitution: Delicata pumpkin recommended; avoid carving pumpkins.)
• 1 Sweet potato (Can be omitted or replaced with more butternut squash.)
• 1 Leek or Medium onion, diced (Leeks are better for low-FODMAP diets.)
• 1 inch Fresh ginger, grated (No substitution suggested.)
• 3 Garlic cloves, minced (Substitution: Garlic oil for low-FODMAP option.)
• 1/2 teaspoon Paprika (Use quality spices for best results.)
• 1/2 teaspoon Ground coriander (Use quality spices for best results.)
• 1.5 liters Vegetable stock (Substitution: Homemade stock for richer taste.)
• Salt and pepper to taste
• 10-16 Sage leaves (Fresh is best; dried can be used but flavor will differ.)
• 3 tablespoons Mixed sunflower + pumpkin seeds (Alternative: Use any toasted seeds on hand.)
• 1 pinch Sumac or red pepper flakes (Optional for that extra zest.)

Directions:

1. Prepare the Vegetables: Start by heating the avocado or olive oil in a large pot over medium heat. Add the diced leek or onion, and cook until softened, about 5 minutes.

2. Add Remaining Ingredients: Stir in the chopped pumpkin, sweet potato, ginger, garlic, paprika, coriander, salt, and pepper. Cook for another 2-3 minutes until fragrant.

3. Cook the Soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the pumpkin and sweet potato are tender.

4. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend it less.

5. Sizzle the Sage: In a small pan, heat a little oil over medium heat. Add the sage leaves and fry for about 1-2 minutes until crispy.

6. Serve: Ladle the soup into bowls and garnish with sizzled sage, toasted seeds, and a sprinkle of sumac or red pepper flakes for added flavor.

How to Serve Roasted Pumpkin Soup with Sizzled Sage

Serve this soup warm, garnished with the crispy sage and toasted seeds. Pair it with crusty bread or a light salad for a complete meal. It’s great as an appetizer or a main course, making it a versatile dish for any occasion.

How to Store Roasted Pumpkin Soup with Sizzled Sage

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in freezer-safe containers, where it will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Roasted Pumpkin Soup with Sizzled Sage

• For a creamier texture, you can add a splash of coconut milk or heavy cream before blending.
• Adjust the seasonings to your taste—if you prefer a spicier soup, add more paprika or red pepper flakes.
• Make it a meal by adding cooked grains like quinoa or rice for added heartiness.

Variation

You can enhance the soup by adding carrots or apples for a touch of sweetness. If you like a smoky flavor, consider adding smoked paprika.

FAQs

Can I use canned pumpkin instead of fresh?
Yes, but be sure to reduce the cooking time since canned pumpkin is already cooked.

What can I substitute for sage?
Thyme or rosemary can work as alternatives, though the flavor profile will change.

Is this soup gluten-free?
Yes, the ingredients are gluten-free, making this soup a great option for those avoiding gluten.

Roasted Pumpkin Soup with Sizzled Sage

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A warm and comforting roasted pumpkin soup with aromatic herbs, perfect for chilly days.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 tablespoon avocado oil or olive oil
• 400 grams butternut squash or pumpkin, peeled and chopped
• 1 sweet potato
• 1 leek or medium onion, diced
• 1 inch fresh ginger, grated
• 3 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1.5 liters vegetable stock
• Salt and pepper to taste
• 10–16 sage leaves
• 3 tablespoons mixed sunflower and pumpkin seeds
• 1 pinch sumac or red pepper flakes (optional)

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Instructions

1. Heat the avocado or olive oil in a large pot over medium heat. Add the diced leek or onion and cook until softened, about 5 minutes.
2. Stir in the chopped pumpkin, sweet potato, ginger, garlic, paprika, coriander, salt, and pepper. Cook for another 2-3 minutes until fragrant.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the pumpkin and sweet potato are tender.
4. Use an immersion blender to puree the soup until smooth.
5. In a small pan, heat a little oil over medium heat. Add the sage leaves and fry for about 1-2 minutes until crispy.
6. Ladle the soup into bowls and garnish with sizzled sage, toasted seeds, and a sprinkle of sumac or red pepper flakes.

Notes

For a creamier texture, add a splash of coconut milk or heavy cream before blending. Adjust seasonings to taste; add more paprika or red pepper flakes for spice.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 5g
• Cholesterol: 0mg