Dairy-free, Gluten-free, Grain-free, Low-FODMAP, Paleo, Vegan
I love making soup with all types of squashes, but my favorites are butternut squash and pumpkin. They are hearty, can be made sweet or savory, and feel grounding especially when paired with warming spices.
This recipe hits most dietary considerations and comes together very quickly! It’s a delicious and comforting meal on windy autumn or cold wintery days. The almond-coated fried sage leaves are a crunchy bonus! (Butternut squash can easily be substituted for pumpkin for another variation.)
Prep Time: 5 mins | Cook Time: 15 mins
Equipment: Stove-top pot
Curried Pumpkin Soup:
- Heat the olive oil in a sauce pan on the stove on medium heat. Once hot, add all the ground spices and stir for about 30 seconds until sizzling and aromatic.
- 2 tbsp olive oil
- 2 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- Pour in the vegetable broth. Then stir in the pumpkin puree, coconut milk, and maple syrup until well-combined. Add salt and pepper to taste. Bring to a boil and then simmer for about 15 minutes while you prepare the sage leaves.
- 3 cups of vegetable broth, salted
- 2 15oz cans of organic pumpkin puree
- 1 15oz can of organic full-fat coconut milk
- 2 tbsp maple syrup
- When ready to serve, top each bowl of soup with chopped walnuts, goat cheese (optional), fried sage leaves, and freshly ground pepper.
Fried Sage Leaves:
- Heat the ghee, or vegan butter, on high heat in a skillet. Wet each sage leaf with water and dip it into the almond flour to completely coat. Once the oil is hot, gently drop each leaf into the pan and fry one side before flipping over with a fork and frying the other side until crispy.
- 12 fresh sage leaves
- 3 tbsp fine almond flour
- 2 tbsp ghee (or vegan butter)