This simple pumpkin & sage soup recipe is rich in beta-carotene, and is strengthening for the spleen. If you are not a fan of sage, use thyme or rosemary instead. Leave some chunks in the soup when pureeing for more body and feel free to add some dark leafy greens for added vitamins and minerals.
Prep time: 10 mins
Cook Time: 30 mins
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 large shallot, chopped
- 1 tablespoon chopped fresh sage
- 1 sweet potato, peeled and cut in 1″ chunks
- 1 medium butternut pumpkin, peeled, seeded and chopped in 1″ chunks
- 1 bay leaf
- 8 cups vegetable stock or water
- sea salt and freshly ground pepper to taste
To serve:
- 2 tablespoons olive oil
- sage leaves
Method
Heat olive oil in a soup pot over medium flame. Add onions, carrot, celery, shallot and age, and cook 5 minutes, until onions are translucent.
Add sweet potato and pumpkin, and cook 5 more minutes, stirring occasionally. Add bay leaf and stock, bring to boil, then cover and simmer 30 minutes, until pumpkin is very tender.
Remove soup from heat. Discard bay leaf and puree soup with vertical blender. Season to taste, and add more liquid if necessary.
To serve: heat olive oil in a small skillet over medium high flame. Add sage leaves and cook until leaves are crispy and sizzling, about one minute. Garnish individual bowls of soup with a leaf and a drizzle of the oil.
