Coconut-Ginger Pumpkin Soup with Crispy Fried Sage & Garlic Chips

 

coconut-ginger pumpkin soup

GOURD-geous

Ingredients:

  • 1 sugar pie pumpkin (can also sub butternut squash)

  • olive oil

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 1 apple, cored & chopped

  • 1 inch knob ginger, peeled & grated

  • 4 cups vegetable broth

  • 1/2 cup full-fat coconut milk

  • salt and pepper, to taste

Topping:

  • 1 bunch fresh sage (7-10 leaves)

  • 4 garlic cloves, sliced

  • 1/4 cup olive oil

  • kosher salt

Sourdough baguette, for serving

Preparation:

  1. Preheat oven to 425º F and cut the pumpkin in half.

  2. Scoop out the guts & seeds and cut into quarters.

  3. Rub the cut pumpkin with olive oil and place cut-side down on a baking sheet. Roast until soft, about 30 minutes.

  4. In a large pot or dutch oven over medium heat add 2 tablespoons of olive oil. Once shimmering add the onion and sauté until translucent. Season with salt.

  5. Add the minced garlic and sauté until fragrant.

  6. Once the pumpkin is done roasting, place on the counter to cool for 5 minutes.

  7. Carefully peel the skin from the pumpkin flesh (it should peel off easily)

  8. Add the chopped apple, grated ginger, and peeled pumpkin to the pot with the onions and garlic.

  9. Pour in the vegetable stock and coconut milk. Season with salt and pepper.

  10. Simmer the soup on medium-low for 5-7 minutes.

  11. To blend use an immersion blender or transfer to blender. (if using a blender you must work in batches to not fill the blender!)

  12. To make the toppings heat olive oil over medium heat. Line a plate with paper towels and set aside.

  13. Add sliced garlic to oil and fry until golden and crispy (I move them around with tongs while frying so the garlic doesn’t burn)

  14. Remove the garlic from the oil and drain on paper towels, season with salt.

  15. Add the fresh sage leaves to the oil and fry until crispy, this takes just a minute or two!

  16. Remove the sage from the oil and drain on paper towels, season with salt.

  17. Pass the remaining garlic-sage oil through a fine mesh strainer into a bowl.

  18. Slice the sourdough baguette at an angle and brush with olive oil. Broil on low for a couple minutes until golden and toasty.

  19. Top each bowl of soup with a spoon of garlic-sage oil, garlic chips, and crispy fried sage.

  20. Enjoy!

 
Alix Traegerdinner, vegan, fall, fall recipes, soup, coconut ginger pumpkin soup, pumpkin, pumpkin soup, halloween, pumpkin recipes, healthy1 Comment