easy pumpkin recipe

*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!

Think pumpkin is only for pie? Well think again!
Savory pumpkin recipes are a fun way to keep the flavors of autumn around throughout the holiday season. Pumpkin is low calorie and full of Vitamin A, C and K as well as iron, potassium and magnesium so adding more to your diet is certainly a good thing.
I ususally use whole wheat pasta but my daughter picked out the orecchiette because it reminded her of little pumpkins. It really held the sauce well which made me happy.

Fresh sage is so beautiful and flavorful, combining it with the slightly sweet pumpkin makes for a gorgeous, earthy and tasty sauce. So shake up your regular pasta routine and try this pumpkin and sage sauce. One of the best things I have ever made! ( and my daughter agreed )

Ingredients: 4-6 servings

1 pound pasta
1 Tablespoon olive oil
1 small yellow onion – diced
3 cloves garlic – diced
1 15 ounce can organic pumpkin puree
2 cups plain almond milk
2 Tablespoons nutritional yeast * optional
2 Tablespoons chopped fresh sage, plus more for garnish
salt and pepper

Method:

pasta – prepare as directed on package.
sauce – heat olive oil over medium-low heat, add onions and cook until translucent or approximately 5 minutes. add garlic and heat another 2 minutes. stir in pumpkin, almond milk, sage and nutritional yeast, salt and pepper to taste. heat over low heat for 5 minutes. serve over prepared pasta and garnish with additional fresh sage.

food, photography and fun

5 minute pumpkin sage soup

Autumn in my bowl ~ pumpkin and sage pasta