*in the spirit of being totally out of time, I am posting my iPhone photo ;)*
Fall is the perfect time for soothing, warm soups. It’s also freaking crazy busy! Costumes, decorations, parties, recitals and I am out of time for some fancy thing to entertain with tonight. 5 minutes pumpkin soup to the rescue, with fresh sage and a beautiful appearance, everyone will think it was a labor of Autumn love- ha ha.
Pair with a salad or crusty bread for a complete meal, or serve as an appetizer , any way you have it you can’t go wrong! If you are interested in other pumpkin recipes, check out my thai pumpkin soup, pumpkin sage pasta, or pumpkin granola. Can you tell that I really love pumpkin?!
Ingredients: serves 4, 1 1/4 cup servings
1 Tablespoon olive oil
1 clove garlic, grated or finely chopped
1/2 cup onion (red or white) grated or finely chopped
2 cups organic pumpkin puree (fresh or canned)
2 1/2 cups organic vegetable broth
1/2 cup organic coconut milk- or unsweetened non-dairy substitute
3-6 leaves fresh sage plus more for garnish
Method:
heat olive oil in medium saucepan, medium heat. add onion and garlic, and cook until soft, about 2 minutes. add remaining ingredients and heat through, remove sage leaves and serve immediately.
* I garnished with a drizzle of coconut milk, pumpkin seeds and fresh sage. Other topping ideas include, maple syrup, walnuts, green onions, croutons, nutmeg, sesame seeds or nutritional yeast.
As I am generally cooking for kids as well as adults, I tend to keep the base recipes fairly simple and add red pepper flakes to the adult servings. If just making for adults, feel free to spice it up!