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Easy Pumpkin Soup with Crispy Sage and Coconut Cream

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A silky, creamy pumpkin soup made with coconut cream and topped with crispy sage. This easy weeknight recipe turns a kitchen mistake into a comforting, crowd-pleasing meal that comes together in about 40 minutes.

Ingredients

Scale
  • 2 cans (15 ounces each) pumpkin puree (or about 3 cups homemade)
  • 1 can (13.5 ounces) coconut cream
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 15–20 fresh sage leaves
  • 3 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons coconut oil or olive oil
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic. Pick the sage leaves from the stems and pat them dry with a paper towel.
  2. Sauté the onion: Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).
  3. Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the pumpkin and broth: Pour in the pumpkin puree and vegetable broth. Stir everything together until smooth, scraping the bottom of the pot.
  5. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Let it simmer for 15 minutes, stirring occasionally.
  6. Blend until smooth: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until velvety smooth. If using a regular blender, work in batches and let the soup cool slightly first.
  7. Stir in the coconut cream: Pour in the coconut cream and stir until fully incorporated. Season with salt and pepper to taste. Add maple syrup if desired.
  8. Fry the sage leaves: While the soup simmers, heat 1 tablespoon of coconut oil in a small skillet over medium-high heat. Add the sage leaves in a single layer and fry for 20-30 seconds until crisp. Flip once and transfer to a paper towel-lined plate.
  9. Serve and garnish: Ladle the soup into bowls. Top with crispy sage leaves and a drizzle of extra coconut cream if desired. Serve immediately.

Notes

Crispy sage is best eaten immediately as it loses crunch within hours. For best results, use full-fat coconut cream; if using coconut milk, refrigerate overnight and scoop the thick top layer. Season in layers for deeper flavor. The soup tastes even better the next day.

Nutrition

Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, coconut cream soup, vegan pumpkin soup, gluten-free soup, fall soup, weeknight dinner

Find it online: https://lolaspoon.com/easy-pumpkin-soup-with-crispy-sage-and-coconut-cream/