Ingredients
Scale
- 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)
Instructions
- 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.
- Stir in the chopped pumpkin, sweet potato, ginger, garlic, paprika, coriander, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- 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.
- Use an immersion blender to puree the soup until smooth.
- In a small pan, heat a little oil over medium heat. Add the sage leaves and fry for about 1-2 minutes until crispy.
- 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.
- 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