This Creamy Pumpkin Sage Soup is fall comfort in a bowl! Made with canned pumpkin and coconut cream, it’s easy to make, and is delightfully rich and creamy. Fresh sage adds plenty of savory flavor!
I’m finally bringing out the pumpkin! I’ve held back for a bit, but it’s time.
When I set out to make this pumpkin sage soup, I originally planned on roasting sugar pie pumpkins. However, I was a little too early and the grocery stores weren’t carrying them yet. So I decided to go the canned pumpkin route, which turned out to be delicious! Plus, I’m sure many of you will appreciate being able to save time in the kitchen. It’s a win-win situation. I’ll try roasting the pumpkin another time, but this version is just so quick and easy to make.
You’ll start by cooking the chopped veggies and later adding in seasonings. I used fresh sage here, but you can use dried, of course. Sage packs in extra flavor and is high in antioxidants.
Once everything is tender, add the pumpkin puree and pour in the broth and coconut cream. Coconut cream makes the soup luscious and creamy. It’s. So. Good. After everything has cooked, blend it up and heat it through to serve. I topped mine with crispy sage leaves, which are yum, in case you’re wondering.
One of my favorite things about food blogging is venturing outside of my normal cooking routine and trying new things. I’ve only previously used pumpkin in baking, which is crazy, I know! Needless to say, I’ll definitely be cooking up more savory dishes with it.
We had this pumpkin sage soup with grilled cheese sandwiches (Violife makes really good vegan cheddar slices) and a nice salad. I hope you all enjoy!
If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Pumpkin Sage Soup
This Pumpkin Sage Soup is fall comfort in a bowl! Made with canned pumpkin and coconut cream, it’s easy to make, and is delightfully rich and creamy. Fresh sage adds plenty of savory flavor!
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tablespoon fresh sage leaves, chopped (approx. 12 leaves) or 1 teaspoon dried sage
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt and pepper
- pinch of cayenne pepper (optional)
- 2 (15 oz.) cans pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut cream
- 2 tablespoons nutritional yeast
Crispy Sage Leaves (optional)*
- 1 bunch fresh sage leaves
- 1/4 cup extra virgin olive oil
- pinch of salt
In a large pot over medium heat, warm the olive oil. Add the onion and cook for 3 minutes, until translucent.
Add the garlic, carrots, celery, and seasonings (bay leaf to cayenne). Cook for 5 minutes, stirring occasionally.
Pour in the pumpkin puree, vegetable broth, and coconut cream. Add the nutritional yeast. Bring to a simmer and cook for 15 minutes.
Remove the bay leaf and transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Pour the mixture back into the pot and continue cooking on low heat for a few minutes until the soup is heated through. Adjust seasonings as needed. Serve as is or add crispy sage leaves.
*For the crispy sage leaves: Pull sage leaves off the stem. Heat the olive oil in a small skillet over medium-high heat. Once shimmering, add a few sage leaves at a time and cook for 2-3 seconds. Use tongs to transfer leaves to a paper towel and lightly sprinkle them with salt. Enjoy as a soup garnish!