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Photo of Pumpkin Sage Soup by WW

Pumpkin Sage Soup

1
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
8
Difficulty
Easy

Ingredients

Butter

1 tbsp(s)

Carrots

2 small, peeled and chopped

Uncooked leek

½ medium, chopped

Celery

1 stalk(s), large, chopped

Onion

1 large, chopped

Garlic

2 clove(s), large, chopped

Ginger root

2 tbsp(s), fresh, minced

Ground nutmeg

1 pinch(es)

Fresh sage

2 tbsp(s), chopped

Ground turmeric

½ tsp(s)

Vegetable broth

8 cup(s)

Pumpkin puree

26 oz, unsweetened, canned

Green pumpkin seeds (pepitas)

1 tbsp(s), toasted (for garnish)

Chives

2 tsp(s), chopped

Light cream

2 tsp(s)

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

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