6-ingredients pumpkin soup with sage and maple syrup (vegan)

My perfect autumn day includes cozy socks, a walk by the water with friends, and then a delicious pumpkin soup to warm us all up. Since I've always stuck to the same pumpkin soup recipe for the past few years, I wanted to try something new this year...

Simplicity and feasibility were important to me (as always). Therefore, I deliberately limited the soup to six ingredients. Although it's made with just a few ingredients, it won't taste boring, I promise! The autumnal, sweet flavor comes from the combination of butternut squash and maple syrup (simply AMAZING!); sage adds a pleasantly fresh note.

The only hurdle with this recipe is the time commitment, but that's probably true of almost every savory pumpkin dish, as the pumpkin first needs to be roasted in the oven until tender. Once that's done, the rest is a breeze (which is why I love soups: just throw them in the pot, blend, and "ta-da!" you've created a nourishing, warm, and comforting dish).

The dish is topped with roasted pumpkin seeds and sage leaves, which round off the soup and give it an aromatic crunch.

This sweet and sour pumpkin soup is perfect as a starter or main course and, despite its minimal ingredients, is a true taste experience. Butternut squash and maple syrup are complemented by onion and garlic. Fresh sage leaves complete the soup, lending it a spicy freshness.

Let's cook!

Simple pumpkin soup with maple syrup and sage: recipe

Ingredients for 2-3 servings

1 large butternut squash
2 cloves of garlic
1 small white onion
2 tbsp maple syrup (z.B. Grade A)
1 handful of fresh sage leaves
Vegetable stock powder

Extras:
500 ml water
2 tablespoons olive oil
Salt
pepper

Tools: cutting board, knife, blender, spoon, cooking pot, small pan

preparation

Halve the pumpkin lengthwise and place it in the oven, seeds included, with the open sides facing up. Bake at 180°C for 40-60 minutes (cooking time depends on the size of the pumpkin and the power of your oven).
Roughly dice the garlic and onion. Set aside 2-4 sage leaves for later and slice the remaining sage leaves.
Heat some oil in a pan. Add the chopped sage leaves, garlic, and onions, and sauté for 10 minutes until the onions turn golden.
Remove the seeds from the pumpkin halves with a spoon and set aside for later. Then add the pumpkin flesh to the pot. After 2-3 minutes, add the maple syrup and the water, including the vegetable stock (about 3 teaspoons). Season well with salt and pepper, and simmer for 15 minutes.
Finally, puree the soup with a hand blender until creamy.
Sauté the reserved sage leaves and pumpkin seeds in a little oil in a small pan for a few minutes. Top the soup with them and serve.

Preparation time: approx. 80 minutes | of which approx. 50 minutes cooking time

Nutritional information per serving: approx.385 kcal | 55.2 g carbohydrates | 7 g protein | 15.4 g fat
*1 portion corresponds to half of the product prepared with these quantities

HAVE FUN COOKING!

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