It’s officially Fall, and we’re starting it off with a pumpkin bang. While sweet pumpkin treats always abound this time of year (think pumpkin spice lattes, pies, etc …), don’t forget that pumpkin is also an all-star in savory recipes like soups and stews. We know: we probably just gave you an excuse to do pumpkin all year long. We won’t tell a soul.
ROASTED PUMPKIN + SAGE SOUP
Ingredients
- 1 medium-sized pumpkin or 4 cups
- 1 diced white onion
- 3 cloves garlic, minced
- 5 cups vegetable broth
- ½ cup canned coconut milk
- 4 fresh sage leaves
1 Tablespoon Ava Jane’s Kitchen Avocado Oil
1 tsp Ava Jane’s Kitchen Everyday Blend
- Salt and pepper to taste
Directions
- Peel the pumpkin, remove seeds, and dice into 1 inch cubes. Set aside.
- In a large stock pot, heat 1 Tablespoon of avocado oil and add the onion. Saute for 3 minutes until the onion softens, then add the garlic cloves and saute until fragrant.
- Add the pumpkin, broth, coconut milk, sage leaves and Everyday seasoning. Bring to a simmer and let cook for 25-30 minutes until the pumpkin is soft.
- Blend the soup either with a stick blender or in a freestanding blender until completely smooth.
- Serve topped with your choice of coconut cream, fresh sage, or pumpkin seeds.