Pumpkin Sage Soup

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Enjoy this Hokkaido pumpkin sage soup as a cozy vegan fall lunch or light dinner!

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Ingredients

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Saute onion and garlic in olive oil in a Dutch oven or soup pot until softened.

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Add pumpkin, potato and nutmeg and cook for a few minutes.

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Pour in vegetable stock and bring to a boil. Reduce the heat and cook for about 25 minutes.

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Add sage leaves, then blend the pumpkin soup with an immersion blender. Season to taste.

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Swipe up for more pumpkin soup recipe details!

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