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Pumpkin Sage Soup


[Ingredients]

  • 2 Medium Sugar Pumpkins

  • 1tbsp Butter

  • 3/4 Cup Diced Shallot

  • 3 Cloves Chopped Garlic

  • 4 Cup Fat-free Low Sodium Chicken Broth

  • 1tbsp Sage + extra to garnish

  • Salt and Pepper

  • Sour Cream

[Steps]

  1. Preheat oven 200degC.

  2. Half pumpkins and scoop out seeds. Bake for 1 - 1 1/2hrs.

  3. When pumpkins are cooked and cooled, scoop out flesh using a spoon. There should be abt 5 cups of pumpkin flesh.

  4. Add butter into a large pot and heat over medium heat. Add in shallots and saute until tender, abt 4mins.

  5. Add in garlic and cook for 1min. Add in pumpkin, broth, sage, salt and pepper. Bring to boil, then simmer covered for 15mins.

  6. Blend until smooth. Serve garnished with sour cream and sage.

Adapted from Skinny Taste

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