Creamy Pumpkin Sage Soup

Pumpkin sage soup - this creamy soup is so simple to put together from pantry ingredients!

Serves: 5-6

Serves: 5-6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large dutch oven or stock pot, preheat the olive oil, then add the onion and sautee until translucent.
  2. Add 2 cups chicken stock, pumpkin puree, sage, salt, pepper, chili powder, lemon juice, and garlic. Stir to combine, then reduce heat and simmer for 10-15 minutes until the flavors combine and mellow a little bit.
  3. Carefully transfer the soup into a high speed blender and puree until completely smooth (make sure there are no pieces of sage leaf left!), adding an additional 1/2 - 1 cup stock as needed to keep the blender moving and thin the soup to your preference. Don't overload your blender; you may need to do this in a few batches.
  4. Taste and adjust seasonings to your preference before serving.

Notes

Store leftovers, cooled completely, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:5 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:164
    Fat:7 g
    Carbohydrates:26 g
    Protein:4 g
    Calculated for total recipe.

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