Creamy Pumpkin and Sage Soup with Pepitas - Vegetarian

The Autumn Harvest Pumpkin and Sage Soup with Pepitas embodies the essence of fall in a bowl. This creamy soup features a harmonious blend of pumpkin puree and coconut milk, seasoned with fragrant sage, nutmeg, cinnamon, and a hint of cayenne pepper for subtle warmth. The toasted pepitas add a delightful crunch, contrasting beautifully with the velvety texture of the soup.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Soup

Cuisine International

Portions servings

Calories 220 kcal

Ingrédients

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups pumpkin puree

4 cups vegetable broth

1 cup coconut milk

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon ground sage

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 cup pepitas (pumpkin seeds), toasted

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and cook until soft and translucent, about 5-6 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the pumpkin puree and vegetable broth, bringing the mixture to a simmer.
Reduce the heat to low and stir in the coconut milk, salt, black pepper, sage, nutmeg, cinnamon, and cayenne pepper.
Simmer for 15-20 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth or transfer to a blender in batches and blend until smooth.
Serve hot, garnished with toasted pepitas.

Nutrition (per 100g)

Keyword autumn recipe, cinnamon, coconut milk, comforting meal, creamy soup, easy recipe, fall flavors, gluten-free, healthy soup, hearty soup, holiday soup, nutmeg, one-pot meal, pumpkin soup, sage, toasted pepitas, vegan option, vegetarian, warm and cozy

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Creamy Pumpkin and Sage Soup with Pepitas – Vegetarian