Pumpkin Soup with Cranberries and Sage

At this time of year, there's always an abundant supply of pumpkins, squashes and fall harvest. I found a way to incorporate all of it together after trying a fruity soup that wasn't savoury enough. After playing around with the flavours, this recipe is the one that everyone loved. Its complex flavour has all the elements of a crisp, fall day. It's a creamy soup that's healthy, full of fruits and vegetables and there's no cream in sight. Enjoy!

Ingredients:
1 lb. pumpkin or butternut squash

2 tbsp olive oil

1/2 cup of onion chopped

1/2 cup celery chopped

1/2 carrot chopped

1 cup apples peeled and chopped

1 cup cranberries - fresh or frozen

1 tsp ginger - freshly grated

2 tbsp sage fresh and chopped

1 pinch cinnamon, allspice, and nutmeg

Salt & pepper to taste

Up to 4 cups cranberry juice - optional

whole cranberries for garnish

pumpkin seeds for garnish

Directions:

• Peel and chop the pumpkin or squash

• Heat the oil in a large pot over medium heat and add vegetables, including pumpkin

• Then add the apples and cranberries, stirring often

• After a couple of minutes, add seasoning, stock, and juice (add as much as you like to make it as thin or thick as you like) and bring to a boil

• Reduce heat and cook until vegetables are tender

• Puree in a blender or use a blender stick to make a creamy puree

• Put back on the stove to heat as desired

• Taste and adjust seasonings as necessary

• Garnish with fresh whole cranberries and pumpkin seeds

  ENJOY!

As the weather cools and we move into October, warming meals can be a simple way to support a more grounded, nourishing routine.

This soup combines pumpkin or squash, carrot, celery, onion, apple, and cranberries, giving you a variety of plant compounds, fibre, vitamins, and minerals in one bowl. Eating a variety of colourful plant foods is one simple way to increase the diversity of nutrients in your diet.

❤ Becca