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To make this soup, you need a few key ingredients: - 2 cups pumpkin puree (freshly roasted or canned) - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons fresh sage, chopped (plus extra leaves for garnish) - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste - Optional: a pinch of nutmeg or cinnamon for warmth These ingredients create a rich and tasty soup. The pumpkin gives it a smooth texture. The sage adds a lovely herbal note. I recommend using sugar pumpkins or pie pumpkins for this soup. These pumpkins are sweeter and have a smooth flesh. They roast well and blend nicely. Avoid using large carving pumpkins; they are watery and bland. Freshly roasted pumpkin adds depth. If you choose canned pumpkin, make sure it's pure pumpkin, not pie filling. You can play with the flavors of this soup. Try adding a pinch of nutmeg or cinnamon for warmth. These spices enhance the sweetness of the pumpkin. You can also add a dash of cayenne pepper for a little heat. If you love a savory kick, try adding a splash of soy sauce or miso. Each option gives a unique twist to the soup. Enjoy experimenting with flavors! Start by preheating your oven to 400°F (200°C). Cut your pumpkin in half and scoop out the seeds. Brush the insides lightly with olive oil. Sprinkle some salt on top for flavor. Place the pumpkin cut-side down on a baking sheet. Roast it in the oven for 30 to 40 minutes until it's soft. Once done, let it cool a bit before scooping out the flesh. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for about five minutes. You want the onion to look clear, not brown. Next, stir in three minced garlic cloves and two tablespoons of chopped sage. Let this cook for two minutes until it smells amazing. Once your pumpkin is ready, scoop out the flesh and add it to the pot. Pour in four cups of vegetable broth and bring it to a gentle boil. After that, lower the heat and let it simmer for 15 minutes. Now comes the fun part! Use an immersion blender to blend the soup until it’s smooth. If you’re using a regular blender, be careful with the hot liquid. Blend in batches if needed. After blending, stir in one cup of coconut milk and one teaspoon of ground cumin. Add salt and pepper to taste. If you like, you can sprinkle in a pinch of nutmeg or cinnamon for extra warmth. Heat the soup for another five minutes, and it's ready to serve! Enjoy it warm with fresh sage leaves and a drizzle of coconut milk on top. To get a creamy texture, blend your soup well. I use an immersion blender, but a regular blender works too. Just be careful with hot soup. If the soup feels too thick, add more vegetable broth. If it’s too thin, simmer it longer to thicken. This will make it nice and smooth. Taste is key. I always try my soup before serving. If it needs more flavor, add salt and pepper. A pinch of nutmeg or cinnamon adds warmth and depth. You can also add a splash of lemon juice for brightness. Fresh sage really shines in this soup. So, don’t skip the garnish! Serve your soup in rustic bowls. A swirl of coconut milk on top looks beautiful. Add crispy sage leaves for a crunchy contrast. This soup pairs well with warm bread or a fresh salad. It’s perfect for cozy dinners or gatherings. Enjoy it with loved ones for the best experience. {{image_2}} If you want a vegan soup, coconut milk is a great choice. It adds rich creaminess without dairy. You can also try cashew cream for a different texture. Blend soaked cashews with water until smooth. This option gives you a nutty flavor and nice creaminess. To make your soup heartier, add protein. Cooked lentils or chickpeas work well. They blend nicely and keep the soup smooth. You can also add tofu for a soft texture. Simply cube and stir it in before blending. This will make the soup filling and nutritious. Sage shines in this recipe, but you can try other herbs too. Thyme adds a lovely earthiness. Rosemary can bring a strong flavor that pairs well with pumpkin. For a fresh twist, add cilantro or parsley just before serving. Experimenting with herbs lets you find your favorite blend. After enjoying your delicious roasted pumpkin sage soup, store leftovers in an airtight container. Let the soup cool to room temperature before sealing. This keeps flavors fresh and prevents bacteria growth. Place the container in the refrigerator. The soup will stay tasty for about 3 to 5 days. If you want to keep it longer, consider freezing it. To reheat your soup, pour it into a pot over medium heat. Stir often to warm it evenly. This helps maintain the creamy texture. You can also use a microwave. Heat in 30-second intervals, stirring in between. Be cautious, as the soup can get hot quickly. Taste and adjust seasoning if needed. Add a splash of coconut milk for extra creaminess. Freezing is a great way to save your soup for later. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label with the date and contents. It can last up to 3 months in the freezer. To thaw, place the soup in the fridge overnight before reheating. Enjoy a warm bowl any time! Yes, you can use canned pumpkin. It saves time and still tastes great. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. This swap can make your soup creamy and delicious. The soup can last up to five days in the fridge. Store it in an airtight container to keep it fresh. Before serving, reheat it on the stove to enjoy its full flavor. This soup pairs well with crusty bread or a simple salad. You can also serve it with grilled cheese sandwiches for a cozy meal. These sides add nice texture and balance to the soup. To adjust the spice level, add more or less ground cumin. If you like heat, add a pinch of red pepper flakes or cayenne pepper. Start with a small amount and taste as you go. This way, you can find the flavor you love. This article covered how to make delicious roasted pumpkin sage soup. We explored essential ingredients and step-by-step instructions to prepare it perfectly. Remember to adjust flavors and textures to suit your taste. You can even try variations like vegan options or adding protein. Proper storage and reheating will keep your soup fresh and tasty. Now, it’s time for you to enjoy this warm dish, whether on a chilly day or for a cozy meal. Happy cooking!

Roasted Pumpkin Sage Soup

Warm up your fall with this delicious roasted pumpkin sage soup! This comforting recipe combines the rich flavors of pumpkin, fresh sage, and creamy coconut milk for a perfect blend of flavors. Easy to make in just an hour, it’s an ideal dish for cozy evenings. Get inspired in the kitchen and bring the taste of autumn to your table.
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Ingredients
  

2 cups pumpkin puree (freshly roasted or canned)

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons fresh sage, chopped (plus extra leaves for garnish)

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Optional: a pinch of nutmeg or cinnamon for warmth

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the pumpkin in half and remove the seeds. Lightly brush the inside with olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

      In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

        Stir in the minced garlic and chopped sage, cooking for an additional 2 minutes until fragrant.

          Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the sautéed onions and garlic.

            Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.

              Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches, being cautious with the hot liquid.

                Stir in the coconut milk and cumin, and season with salt, pepper, and optional spices to taste. Heat the soup through for another 5 minutes.

                  Serve warm, garnished with fresh sage leaves and a drizzle of coconut milk if desired.

                    Prep Time, Total Time, Servings: 15 min | 60 min | 4 servings

                      - Presentation Tips: Serve the soup in rustic bowls, garnished with a swirl of coconut milk and crispy sage leaves on top for an elegant touch.