Easy Pumpkin Soup with Thyme & Sage
This easy pumpkin soup recipe has become a new favourite soup in our home. The mix of pumpkin, rosemary and thyme produced a flavour we all love. Paired with a slice of homemade sourdough bread and we are overjoyed!
Servings: 8
Cost: $20
Equipment
- Pot
- Sharp cutting knife
- Spoon
- Fork
- Food processor or immersion blender
Ingredients
- 5 cups pumpkin puree
- 3 onions chopped fine
- 3 cloves of garlic chopped fine
- 2 tbsp olive oil
- 8 cups bone broth
- handful fresh sage leaves (or 1.5 tbsp of powdered sage)
- handful fresh rosemary (or. 2 tbsp of dried sage)
- 1 tbsp salt or to taste
- 1 tbsp pepper or to taste
- 1 can coconut cream optional
Instructions
Pumpkin
- Preheat the oven to 350°F
- Slice pumpkin in half and haul out the seed and guts
- Discard the insides and place the pumpkin halves face down on a oven pan
- Bake until soft or the pumpkin collapses
- When pumpkin is cooked soft, remove from oven
- With a spoon, scrape out the soft flesh of the pumpkin from the skin
Soup
- Dice onions and garlic fine
- Add olive oil to pot and add onions to sauté
- Once the onions are translucent, add the garlic, thyme and sage leaves to sauté for a minute or two
- Next, pour in the bone broth and bring to a simmer
- Add salt and pepper
- Add in the pumpkin flesh and cook for 2 hours
- Taste salt and pepper and add more if necessary
- With an immersion blender, blend the soup to the desire consistency OR add soup in 2 or 3 sections to the food processor and puree to the desire consistency
Video
Notes
Caution: Make sure to use an oven dish that is deep enough to catch the liquid run off from the pumpkin. Different varieties of pumpkin hold different levels of liquid and should be watched carefully so that it doesn't boil over the edge.