roasted pumpkin + sage soup
Ingredients
2 celery stalks - cut in half
2 small white onions
4 garlic cloves
1 tsp salt
1 tsp pepper
olive oil
1 small pumpkin
1 - 160ml can coconut milk
croutons for garnish (optional)
4 C vegetable stock
1 C water
5-10 fresh sage leaves
**serves 6-8 people
It’s not fall without pumpkins - and they are everywhere! I picked mine up at our local farmers market last week and have been looking forward to creating, and eating this soup ever since. With only a handful of plant based ingredients it's the perfect soup to whip up on a chilly fall day!
Instruction
Pre-heat oven to 375 F. Carefully cut the pumpkin in quarters and scoop the seeds out. TIP: Wash and dry seeds then store in a paper bag to roast up later!
Place the pumpkin, celery stalks, onion and garlic cloves on a parchment lined baking sheet. Drizzle generously with olive oil and sprinkle with salt + pepper. Bake 40 minutes until pumpkin is soft and veggies are roasted.
Scoop the roasted pumpkin flesh out into a blender leaving the skin behind. Add the remaining roasted vegetables, water, vegetable stock, 4 fresh sage leaves and 1 tsp s + p. Blend until super smooth and transfer into a pot.
Add the can of coconut milk and simmer for 20 minutes stirring often.
Fry the remaining sage leaves in a frying pan with 1 tsp of olive oil on low - medium for 2-3 minutes until crispy. I like to get creative and garnish this soup with croutons, baked chickpeas, fried sage leaves and a drizzle of coconut milk but it's really up to you!