Description
A warming and nutritious roasted pumpkin soup, seasoned with fresh sage and spices, perfect for chilly days.
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
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the chopped butternut squash and sweet potato in a bowl with avocado oil, salt, and pepper. Spread them on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes, until they are tender and slightly caramelized.
- In a large pot, heat a bit of oil over medium heat. Add the leek (or onion) and cook until soft.
- Add the ginger and garlic, cooking for another minute.
- Stir in paprika, ground coriander, and your roasted vegetables. Mix well.
- Pour in the vegetable stock and simmer for 10-15 minutes.
- Use a blender to puree the soup until smooth.
- In a small pan, heat a little oil and fry the sage leaves until crispy.
- 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