Description
A velvety roasted pumpkin and sweet potato soup infused with warm spices, fresh sage, and aromatic ginger for a comforting seasonal meal.
Ingredients
2 tablespoons olive oil or avocado oil
3 cups peeled and cubed pumpkin or butternut squash (about 14 oz)
1 medium sweet potato, peeled and cubed (about 6 oz)
1 medium leek or yellow onion, diced
1-inch piece of fresh ginger, grated
3 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
6 cups vegetable broth
Salt and black pepper, to taste
2 tablespoons olive oil
10 to 16 fresh sage leaves
3 tablespoons mixed pumpkin and sunflower seeds
Pinch of sumac or crushed red pepper flakes
Instructions
1. Preheat oven to 400°F. Spread the pumpkin and sweet potato cubes on a parchment-lined baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt. Roast for 30 minutes, or until tender.
2. In a large soup pot, heat the remaining tablespoon of oil over medium heat. Add the leek or onion and cook for 2–3 minutes until soft. Stir in ginger and garlic, and cook for another minute.
3. Add the roasted vegetables to the pot along with the paprika, coriander, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Carefully transfer the soup to a blender and puree until completely smooth and velvety. Adjust seasoning if needed.
5. In a small skillet over low heat, warm 2 tablespoons oil. Add sage leaves to one side and seeds to the other. Fry gently for about 2 minutes until crispy.
6. Ladle the soup into bowls. Drizzle with the infused oil, and top with crisped sage leaves, seeds, and a pinch of sumac or crushed red pepper.
Notes
Swap pumpkin with butternut squash if desired. Add coconut milk for a creamier variation. Reduce broth for a thicker consistency.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Roasting, Blending, Sautéing
- Cuisine: American-Inspired