Description
Learn how to make a delicious roasted pumpkin soup with sizzled sage that will warm you up from the inside out. Perfect for cozy nights in!
Ingredients
- 2 tbsp avocado oil or olive oil (30 ml)
- 1 butternut squash, peeled, deseeded and chopped into 1.5cm chunks (400g)
- 1 sweet potato, peeled, deseeded and chopped into 1.5cm chunks (or use all butternut and add 180g more butternut)
- 1 medium leek or onion, diced
- 1 inch fresh ginger, grated
- 3 garlic cloves, minced
- 1/2 tsp (3 ml) paprika
- 1/2 tsp (3 ml) ground coriander
- 5 l vegetable stock (6 1/3 cups (1520 ml))
- Salt and pepper to taste
- 2 tbsp olive oil (30 ml)
- 10 – 16 sage leaves
- 3 tbsp (45 ml) mixed sunflower + pumpkin seeds
- Pinch of sumac or red pepper flakes
Instructions
- Set your oven to 200°C, or 180°C if using a fan setting. Place the chopped butternut squash and sweet potato on a baking sheet lined with parchment. Drizzle with 1 tablespoon of oil and season generously with salt. Roast them for 30 minutes until tender.
- In a non-stick pot, heat 1 tablespoon of oil over medium heat. Add the diced leek or onion and cook for 2 to 3 minutes. Stir in the grated ginger and minced garlic, letting them cook for an additional minute.
- Combine the roasted butternut squash and sweet potato with the spices, vegetable stock, salt, and pepper in the pot. Bring everything to a boil, then lower the heat to a gentle simmer and cook for around 15 minutes.
- Pour the mixture into a blender and blend until it becomes silky smooth.
- In a pan over low heat, warm 2 tablespoons of oil. Place the sage leaves on one side of the pan and the mixed seeds on the other, cooking for approximately 2 minutes until they turn crispy.
- Serve the creamy soup in bowls, garnishing with the crispy sage, the oil from the pan, the toasted seeds, and a generous pinch of sumac and black pepper.
Notes
- Roast the butternut squash and sweet potato until caramelized for a richer flavor.
- Adjust the spices to your liking – add more paprika or coriander for a stronger taste.
- Top the soup with toasted seeds or nuts like almonds for a crunchy texture.
