Pumpkin Sage Soup | Vegan Pumpkin Soup Recipe
Prep time
Cook time
Total time
This pumpkins sage soup is the easiest vegan soup you'll ever make. Since I’m lazy AF in the winter, I make this a ton! This vegan pumpkin soup is packed with pumpkin, potatoes, carrots and sage. Make it spicy or keep it mild. I like to hack dinner and spend one afternoon making soup that I can freeze. For all you fellow bears out there, this recipe is a great repeat dinner idea.
Recipe type: soup
Cuisine: American
Serves: serves 4-6
  1. In a large stock pot, heat coconut oil over medium-
  2. high heat.
  3. Add onion and garlic; sauté for about 3 to 5
  4. minutes, until translucent.
  5. Add coriander, chili powder, sage, celery, carrots and potato; sauté for 5 minutes, until
  6. the potato starts to stick to the pot.
  7. Add bouillon cubes, water, pumpkin, lemon juice, 2 tsp (10 mL) sea salt and 1 tsp (5 mL) pepper; stir to combine.
  8. Bring to a boil; immediately reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, until thickened slightly.
  9. In three batches, carefully transfer soup to blender.
  10. Remove the plug in the lid and blend on High, until completely smooth. Transfer back to the stock pot, warm over medium heat and season to taste with sea salt and pepper.
  11. Garnish with fresh or toasted sage leaves, if desired.
To make pumpkin purée: Preheat oven to 400°F (200°C). Cut a large pumpkin in half and place cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, until skin is dark and flesh is soft. Remove from the oven, let cool for 15 minutes and scoop flesh from skin with a spoon. Transfer to a food processor and purée until smooth
Recipe by The Edgy Veg at https://www.theedgyveg.com/2017/12/20/pumpkin-sage-soup-vegan-pumpkin-soup-recipe/