Cozy sweater weather calls for a comforting (and seasonal) bowl of this white pumpkin sage soup. If you haven’t used white pumpkin before, it’s a lot like butternut squash. In fact, if you can’t find white pumpkin at your local grocer or farmers market, you can sub in butternut squash.
I like to top my soup with roasted pumpkin seeds and a light drizzle of olive oil and enjoy it with an oversized blanket.
Planning to make this recipe or have any questions?
- White Pumpkin, 4 cups, chunks
- Olive Oil, 2 tbsp
- Salt, 2 tsp
- Ground Peppercorns, 1/2 tbsp
- Chicken (or Vegetable) Bouillon Cubes, 3
- Warm Water, 3 cups
- Coconut Oil, 1 tbsp
- Shallots, 1, diced
- Sugar, 1/2 tsp
- Salt, 1/2 tsp
- Garlic, 4 cloves, minced
- Sage, 2-3 leaves, chopped
- Mike’s Hot Honey (or regular honey). 1 tbsp
- Cinnamon, 1/2 tsp
- Butter, 3 tbsp, melted
HOW TO MAKE IT
Preheat oven to 425 degrees. Line a baking sheet with aluminium foil.
Drizzle the olive oil over the white pumpkin and rub in the salt and pepper. Bake for 40 minutes.
Take the bouillon cubes and add it to the warm water to make the broth.
In a saute pan on medium high heat, add the coconut oil. Once melted, add the shallots along with the sugar and salt and saute until soft. Once soft, add in the garlic and sage and saute until lightly brown.
Now, in a blender, add in the roasted pumpkin along with the sauted ingredients, hot honey, cinnamon, and butter. Add in the broth one cup at a time. Blend until smooth. Check for salt and pepper. Done!