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Roasted Pumpkin Soup with Sizzled Sage

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This Roasted Pumpkin Soup with Sizzled Sage is a rich, velvety bowl of comfort made with roasted butternut squash, sweet potato, warming spices, and fragrant crispy sage. Finished with toasted seeds and sage-infused oil, it is both rustic and elegant.

Ingredients

2 tbsp avocado oil or olive oil, divided

400 g butternut squash or pumpkin, peeled, deseeded and chopped into 1.5 cm chunks

1 sweet potato, peeled and chopped into 1.5 cm chunks (or additional 180 g butternut squash)

1 medium leek or onion, diced

1 inch fresh ginger, grated

3 garlic cloves, minced

1/2 tsp paprika

1/2 tsp ground coriander

1.5 l vegetable stock

Salt and pepper to taste

2 tbsp olive oil

10–16 sage leaves

3 tbsp mixed sunflower and pumpkin seeds

Pinch of sumac or red pepper flakes

Instructions

  1. Preheat the oven to 200°C (180°C fan). Place the butternut squash and sweet potato on a lined baking tray, toss with 1 tablespoon oil and a generous pinch of salt, and roast for 30 minutes until soft and lightly caramelized.
  2. In a large soup pan, heat the remaining 1 tablespoon oil over medium heat. Add the diced leek or onion and sauté for 2–3 minutes until softened. Stir in the grated ginger and minced garlic and cook for 1 minute until fragrant.
  3. Add the roasted vegetables to the pan along with paprika, ground coriander, vegetable stock, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes.
  4. Blend the soup until completely smooth and velvety using a countertop or hand blender. Return to the pot if needed and adjust seasoning.
  5. In a small pan, heat 2 tablespoons olive oil over low heat. Add the sage leaves to one side and the mixed seeds to the other. Cook for about 2 minutes until the sage is crisp and the seeds are lightly toasted.
  6. Ladle the soup into bowls and top with crispy sage, toasted seeds, a drizzle of the infused oil, a pinch of sumac or red pepper flakes, and freshly ground black pepper.

Notes

Add a splash of coconut milk before blending for a creamier texture.

Swap sweet potato for carrot for a lighter flavor.

Use rosemary or thyme instead of sage for variation.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently on the stovetop, adding a splash of water or stock if needed.

Nutrition

Find it online: https://recipesbyjanet.com/roasted-pumpkin-soup-with-sizzled-sage/