Ingredients
Units
Scale
- 3–4 lbs. sugar pumpkin or 30 oz pumpkin puree
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (chopped)
- 1 teaspoon fresh ginger (peeled and minced)
- 2 sage leaves (thinly sliced)
- 1 quart low-sodium vegetable broth
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
Instructions
- If Using Fresh Pumpkin: Cut off and discard the top stem of the pumpkin. Slice it in half, remove the seeds, and cut into 1-inch pieces. Steam the pumpkin for 15 minutes until it is soft. Let it cool, peel off the skin, and chop into chunks. Measure out 30 oz of pumpkin.
- Make the Soup: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes. Add the garlic, ginger, and sliced sage leaves. Cook for an additional 5 minutes.
- Add the pumpkin (or pumpkin puree) and vegetable broth to the pot. Stir well, bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
- Stir in the lemon juice, salt, and pepper. Use an immersion blender (or a regular blender in batches) to puree the soup until smooth. Adjust seasoning as needed.
Notes
Suggestions for Enhancement:
- Serving: Garnish with fried sage leaves, a swirl of olive oil, or a dollop of mascarpone for added richness.
- Variations: Add a hint of nutmeg for warmth, or use coconut milk instead of broth for a creamier, dairy-free version.
Can it be Made in an Instant Pot or Crockpot?
- Yes, this soup can be adapted for an Instant Pot or Crockpot for convenience. Adjust cooking time and settings accordingly to soften the pumpkin and blend all flavors.
- Category: Appetizer, dinner, lunch, Main Course, Side Dish
- Cuisine: American, dinner, Homestyle, Non-GMO, Organic, Soup