Pumpkin and Sage Soup

Prep time: 0:10

Cook time: 0:25

Serves: 8

Pumpkin Sage Soup

Ingredients

• 1 Tbsp regular butter

• 2 small, peeled and chopped uncooked carrot(s)

• 1⁄2 medium, chopped uncooked leek(s)

• 1 rib(s), small, chopped uncooked celery

• 1 large, chopped uncooked onion(s)

• 2 clove(s), medium, chopped garlic clove(s)

• 2 Tbsp, fresh, minced ginger root

• 1 pinch ground nutmeg

• 2 Tbsp, chopped fresh sage

• 1⁄2 tsp ground turmeric

• 8 cup(s) fat free vegetable broth

• 26 oz, unsweetened, canned pumpkin puree

• 1 Tbsp, toasted (for garnish) green pumpkin seeds (pepitas)

• 2 tsp, chopped chives

• 2 tsp light cream

Instructions

1. Set a large stock pot over medium heat. Add the butter, carrots, leek, celery, and onion. Sautee until softened; about 10 minutes. Add the garlic, ginger, nutmeg, sage, and turmeric and sauté 3 more minutes.

2. Add the vegetable stock, and pumpkin puree. Let come to a low simmer and cook for 10 minutes.

3. Using an immersion blender, puree the soup. Serve garnished with pumpkin seeds, chives, and a thin drizzle of cream.

Notes
Serving Size: 2 cups