Savory Pumpkin Soup
Guys, I did the stupidest thing ever. I started my first round of Whole30 riiiight before all the pumpkin baked goods descended upon the Northern Hemisphere. Yeah, I know. Talk about cruddy planning! But, at least I have this soup to soften the blow.
If you’ve come out from under your rock, turned on your TV, used any sort of device that connects you to the internet, or simply been conscious in the past month, you are all too aware that pumpkin rage is currently at fever pitch. FEVER PITCH! People freak out over pumpkin everything in fall (present company included) like teenage girls did over the Beatles in the 60’s (totally warranted (I mean, come on now, “I Want To Hold Your Hand” is a flipping masterpiece)). We go gaga over those orange orbs and turn them into anything and everything edible. So, naturally I had to throw my hat into the ring….especially since pumpkin donuts are not Whole30 compliant (boooooo).
Lucky for me, however, fall is also soup season (something else people also lose their minds over (again, present company included)). When you google pumpkin recipes, a gaggle of sweet baked goods usually pops up. But pumpkin has a glorious savory side that is vastly under enjoyed! This soup celebrates the lovely, seasonal flavor of pumpkin without chaining you to the stove when you’d much rather be jumping in leaf piles (says the girl who is currently living in city of perpetual spring) and there is nothing that could embrace the season of fall more than a cozy soup that warms you up right down to your toenails.
Eat those apple cider donuts for me, my friends…but eat this savory pumpkin soup first.
3 Tablespoons coconut oil
10-12 fresh sage leaves, roughly chopped
1 small yellow onion, diced
2 cloves of garlic, minced
2 large celery stalks, chopped
3 cups of pumpkin puree
6 cups of vegetable broth
1 can full-fat coconut milk
Salt & pepper to taste
1. In a large sauce pan, warm the oil over medium heat. Once the oil is hot, add the sage and onions to the pot and saute until the onions are translucent.
2. Add garlic to the pot and continue to cook for a couple more minutes. Next add the celery and cook for 5 more minutes.
3. Add the pureed pumpkin to the pan, and stir to evenly distribute it among the other vegetables. Pour the vegetable broth into the pot. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
4. Once done cooking, use an immersion blender to puree soup (if you don’t have an immersion blender, you can also puree in batches in the blender). Add coconut milk and blended again briefly just to combine ingredients and the soup’s color is consistent.
5. Garnish with pepitas, sour cream, or a drizzle of olive oil and serve warm.
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