A creamy savory pumpkin soup made with onions, apples and fresh sage.
Serves: 5½ cups
Ingredients
2 tbsp. butter
½ cup onion, diced
¾ cup (97 grams) apple, peeled and diced
2 cups fresh pumpkin, roasted or canned pumpkin (not pie filling)
1 tbsp. fresh sage leaves or ½ tbsp. dried sage
3 cups chicken stock, low sodium
1 cup unsweetened coconut milk (carton) or non-fat milk
Salt & pepper to taste
Instructions
In a stockpot over medium heat, melt butter and saute onion, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture with a hand emerser blender or pour in batches into a food processor or blender.
Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.