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Spiced Pumpkin Soup with Coconut and Sage

This pumpkin soup is made by roasting pumpkin chunks and blending them with aromatic spices, coconut milk, and apple cider vinegar to create a smooth, velvety texture. The dish features seasonal flavors like cinnamon, nutmeg, and sage, resulting in a warm, inviting appearance with a slight sheen and vibrant orange hue.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup coconut milk full-fat
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • to taste sea salt and freshly ground black pepper

Equipment

  • oven
  • Blender

Method
 

  1. Preheat your oven to 375°F (190°C). Spread the peeled and cubed pumpkin evenly on a baking sheet, then drizzle with olive oil. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges, filling your kitchen with a sweet, nutty aroma.
  2. While the pumpkin roasts, heat a small pan over medium heat. Sauté the minced garlic and chopped sage until fragrant, about 1-2 minutes, until the garlic is golden and the sage is crispy. Set aside.
  3. Once the pumpkin is roasted and slightly cooled, transfer it to a blender. Add the sautéed garlic and sage, cinnamon, nutmeg, and a pinch of salt and pepper. Pour in the coconut milk and apple cider vinegar, then blend until completely smooth and creamy. Taste and adjust seasoning as needed.
  4. Pour the blended soup into a pot and warm over low heat for 5-7 minutes, stirring occasionally, until heated through. This helps to meld all the flavors and creates a luscious, silky texture.
  5. Taste the soup and add more salt, pepper, or vinegar if desired. It should taste balanced, with a hint of warmth from the spices and the brightness of the vinegar cutting through the richness.
  6. Serve the soup hot, garnished with a few fresh sage leaves or a swirl of coconut milk if desired. Enjoy its velvety texture and comforting aroma on a cozy fall day.

Notes

For an extra depth of flavor, add a pinch of smoked paprika or a splash of apple cider during blending. Leftovers can be stored in the refrigerator for up to 3 days, reheating gently on the stove.