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
4 cups cranberry juice - optional
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 to make 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 head as desired
Taste and adjust seasonings as necessary
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, fiber, vitamins, and minerals in one bowl. Eating a variety of colorful plant foods is one simple way to increase the diversity of nutrients in your diet.
❤ Becca
Content on this site is for educational purposes only and does not replace professional medical advice. Always consult a licensed healthcare provider for concerns about your health.