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