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Pumpkin Sage Soup

Pumpkin puree and sage create a warm, savory soup with an easy creamy texture. Coconut milk and gentle spices make it comforting without feeling heavy.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Appetizer, lunch, Soup
Cuisine: American
Calories: 120
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 tbsp chopped fresh sage
  • 4 cups plain pumpkin puree
  • 4 cups low-sodium vegetable broth
  • ¾ cup light coconut milk
  • ½ tsp dried thyme
  • ¼ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the olive oil in a large pot, add the onion, and cook for about 5 minutes until softened.
  2. Stir in the garlic, fresh sage, thyme, and smoked paprika, then cook for 30 seconds.
  3. Add the pumpkin puree and vegetable broth, whisking until the mixture becomes smooth.
  4. Bring the soup to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally.
  5. Stir in the light coconut milk and warm the soup for another 3 to 4 minutes.
  6. Add the apple cider vinegar, salt, and black pepper, then taste and adjust the seasoning.
  7. Blend briefly if a silkier texture is desired, then serve warm.