Pumpkin & Sage Soup
Total time
- 1 butternut pumpkin, cut in half and roasted
- 2 tablespoons coconut oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 6 sprigs of thyme, removed from stem
- 3 tablespoons dried sage
- 3 cups vegetable stock
- 1 cup coconut milk
- salt + pepper, to taste
- Preheat oven to 180 degrees Celsius or 356 Fahrenheit
- Chop pumpkin in half, place on baking tray and roast for 50 minutes or until tender
- Add coconut oil to a large pot with the onion and garlic and fry for approximately 8 minutes or until onions start to soften
- Add sage and thyme and cook for another couple of minutes
- Once the pumpkin is tender, scoop the flesh out and put in pot with onions
- Add vegetable stock, bring to the boil and simmer for 15 minutes
- Add coconut milk and simmer for a further 10 minutes
- To puree the soup add to a blender/food processor or use a stick blender
- Once the soup is smooth, season with salt and pepper and serve hot
Recipe by at https://www.caseyjade.com/roasted-pumpkin-sage-soup/
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