Vegan Pumpkin Soup with Sage Recipe
So it’s sweater weather, your skin’s dry, and your soul craves comfort—but without the dairy regret? Enter: Vegan Pumpkin Soup with Sage. It’s like fall wrapped in a cashmere hug, minus the price tag or animal drama. Creamy, rich, and spiked with cozy herbs, this soup does everything but light your fall-scented candle. One spoonful and you’ll feel like you live in a rustic cottage with a fireplace and zero responsibilities. Bonus: you can make it while wearing fuzzy socks and pretending you have your life together. Ready to serve drama-free comfort in a bowl? Let’s soup it up.
Vegan Pumpkin Soup with Sage Recipe
A warm, velvety pumpkin soup infused with fresh sage and garlic. Creamy, nourishing, and comforting—without a splash of dairy.
Ingredients
Method
- Heat olive oil in a medium pot over medium heat.
- Sauté onion for 5 minutes, until soft and slightly golden.
- Add garlic and sage. Stir for 1 minute until aromatic and your kitchen smells like fall.
- Add pumpkin puree, broth, coconut milk, nutmeg, salt, and pepper. Stir well.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Taste and adjust salt or seasoning as needed.
- Serve hot, garnished with pumpkin seeds or croutons if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 10%
- Vitamin C: 8%
- Calcium: 6%
- Magnesium: 7%
Additional Notes/Tips to Enhance the Flavor
- Roast the garlic beforehand for a richer, deeper flavor.
- Add a pinch of chili flakes if you need spice to feel alive.
- Stir in a splash of maple syrup for a sweet-savory twist.
- Freeze leftovers in single portions because future you deserves cozy too.
- Pair with sourdough toast, fuzzy socks, and zero regrets.
