It’s pumpkin season! Hooray!
Last year we celebrated with a delightfully sweet pumpkin fudge recipe, so this year we decided to choose something a bit more savory.
And so, the Creamy Pumpkin Sage Soup was born.
Admittedly, I’m not usually much of a soup lover, but this recipe has completely won me over. Bursting with rich flavor and a smooth creaminess, this soup will warm your belly and enliven your taste buds just in time for the crisp fall weather. You might even want to add this to your Thanksgiving menu. It’s sure to impress your guests and they’ll never know it’s good for them!
Pumpkins boast the antioxidant, beta-carotene because of their orange color, which has been shown to play a role in cancer prevention and glowing skin (say goodbye to those unsightly blemishes). According to the National Institute of Health, food sources of beta-carotene are even more effective than supplements. So grab yourself a spoon and enjoy!
Do you have a pumpkin recipe you’d like us to makeover? Please post on our facebook page or in the comments section below and we’ll wave our magic Conscious Cleanse veggie wand to make it healthy and delicious for you.
With sweet pumpkin goodness,
I bought two sweet pumpkin pie specific pumpkins at my natural grocery store. These pumpkins will be much smaller than your typical carving or decorative pumpkins.
Creamy Pumpkin Sage Soup
Yield: 8 servings
- 2 pumpkin pie pumpkins or 5 cups canned pumpkin
- 1 TB. coconut oil
- ¾ cup shallots, diced
- 3 garlic cloves, chopped
- 4 cups organic vegetable broth
- 1 TB. fresh sage, chopped
- Sea salt and pepper to taste
Pre-heat oven to 400°F. Using a sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet. Bake for 1-1/2 hours until pumpkin edges are slightly brown. Using a large metal spoon, scoop cooked pumpkin flesh into a bowl.
In a large pot over medium heat, sauté coconut oil and shallots for 4-5 minutes until tender. Stir in garlic and cook an additional minute. Stir in pumpkin flesh, vegetable broth, sage, salt and pepper, bring to a boil, reduce heat to low, and simmer covered for 15 minutes. In a blender, and working in batches of no more 2 cups, purée soup. Return soup to the pot, and heat through. Season with additional sea salt and pepper as needed. Sprinkle with sage. Enjoy!