Warm Up with Roasted Pumpkin Soup with Sizzled Sage Magic

Why Make This Recipe

Roasted Pumpkin Soup with Sizzled Sage is perfect for chilly days. This comforting dish is not only warm and filling but also packed with nutrients. The combination of roasted pumpkin and sizzled sage brings rich flavors that will warm you from the inside out. Plus, it’s simple to make and can be enjoyed by everyone, including those on special diets.

How to Make Roasted Pumpkin Soup with Sizzled Sage

Making this soup is straightforward and rewarding. Follow these easy steps to create a delicious bowl of comfort.

Ingredients:

• 1 tablespoon Avocado oil or Olive oil (Substitution: Use any neutral oil if preferred.)
• 400 grams Butternut squash or Pumpkin, peeled and chopped (Substitution: Delicata pumpkin recommended; avoid carving pumpkins.)
• 1 Sweet potato (Can be omitted or replaced with more butternut squash.)
• 1 Leek or Medium onion, diced (Leeks are better for low-FODMAP diets.)
• 1 inch Fresh ginger, grated (No substitution suggested.)
• 3 Garlic cloves, minced (Substitution: Garlic oil for low-FODMAP option.)
• 1/2 teaspoon Paprika (Use quality spices for best results.)
• 1/2 teaspoon Ground coriander (Use quality spices for best results.)
• 1.5 liters Vegetable stock (Substitution: Homemade stock for richer taste.)
• Salt and pepper to taste
• 10-16 Sage leaves (Fresh is best; dried can be used but flavor will differ.)
• 3 tablespoons Mixed sunflower + pumpkin seeds (Alternative: Use any toasted seeds on hand.)
• 1 pinch Sumac or red pepper flakes (Optional for that extra zest.)

Directions:

1. Preheat your oven to 200°C (400°F).
2. Toss the chopped butternut squash and sweet potato in a bowl with avocado oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, until they are tender and slightly caramelized.
4. In a large pot, heat a bit of oil over medium heat. Add the leek (or onion) and cook until soft.
5. Add the ginger and garlic, cooking for another minute. Be careful not to burn the garlic.
6. Stir in paprika, ground coriander, and your roasted vegetables. Mix well.
7. Pour in the vegetable stock and simmer for 10-15 minutes.
8. Use a blender to puree the soup until smooth.
9. In a small pan, heat a little oil and fry the sage leaves until crispy. This adds a delightful crunch to the soup.
10. Serve the soup hot, topped with crispy sage and sprinkled with toasted seeds and sumac or red pepper flakes for extra flavor.

How to Serve Roasted Pumpkin Soup with Sizzled Sage

Serve the soup in warm bowls. Garnish with the crispy sage leaves and sprinkle toasted seeds on top. A swirl of cream or a drizzle of olive oil can add a nice touch too. Pair it with crusty bread for a satisfying meal.

How to Store Roasted Pumpkin Soup with Sizzled Sage

Store any leftover soup in an airtight container in the fridge. It keeps well for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.

Tips to Make Roasted Pumpkin Soup with Sizzled Sage

• Use fresh, high-quality ingredients for the best flavor.
• Adjust seasonings according to your taste. Adding a bit more ginger or some spice can enhance the flavor.
• If you want a creamier texture, you can mix in a splash of coconut milk or cream after blending.

Variation

For a spiced version, consider adding a pinch of nutmeg or cinnamon. You can also incorporate other vegetables like carrots or celery for different flavors.

FAQs

1. Can I make this soup vegan?
Yes, this recipe is already vegan-friendly as it uses vegetable stock and no dairy.

2. Is it okay to use pumpkin spice instead of paprika and coriander?
You can try using pumpkin spice, but it will alter the flavor significantly. The original spices provide a more savory taste.

3. Can I make this soup in advance for a gathering?
Absolutely! You can prepare it a day ahead. Just reheat and add the crispy sage right before serving for the best experience.

Roasted Pumpkin Soup with Sizzled Sage

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• Author: jurgentukur
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A warming and nutritious roasted pumpkin soup, seasoned with fresh sage and spices, perfect for chilly days.

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Ingredients

• 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 + pumpkin seeds
• 1 pinch Sumac or red pepper flakes

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Instructions

1. Preheat your oven to 200°C (400°F).
2. Toss the chopped butternut squash and sweet potato in a bowl with avocado oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, until they are tender and slightly caramelized.
4. In a large pot, heat a bit of oil over medium heat. Add the leek (or onion) and cook until soft.
5. Add the ginger and garlic, cooking for another minute.
6. Stir in paprika, ground coriander, and your roasted vegetables. Mix well.
7. Pour in the vegetable stock and simmer for 10-15 minutes.
8. Use a blender to puree the soup until smooth.
9. In a small pan, heat a little oil and fry the sage leaves until crispy.
10. Serve the soup hot, topped with crispy sage and sprinkled with toasted seeds and sumac or red pepper flakes for extra flavor.

Notes

For a creamier texture, you can mix in a splash of coconut milk or cream after blending. Adjust seasonings according to your taste.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American