A creamy savory pumpkin soup made with onions, apples and fresh sage.
In a stockpot over medium heat, melt butter and saute onion, apples, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture with a hand immersion blender or pour in batches into a food processor or blender.
Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Recipe adapted from Skinny Bitch Cookbook.
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Loved this light version of Pumpkin Soup. The apple, onion and sage make this a delicious first course, packed with flavor. Our dinner guests demanded the recipe. Demanded, I say. So easy to make ahead of time, too.
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 4 Level: Easy
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Serves: 6 Level: Easy
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