Savor this new recipe for Pumpkin Sage Soup with a twist of Coconut Milk. This is a unique flavorful low-carb dish, that's just perfect for a health this Thanksgiving or any meal.
2 cups pumpkin puree
1 can (13.5 oz.) coconut milk
3 cups chicken or vegetable broth
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8-10 fresh sage leaves, chopped
1 teaspoon ground cumin
Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened and aromatic.
Add Pumpkin and Sage:
Stir in the chopped sage leaves and ground cumin. Sauté for an additional 2-3 minutes until the sage becomes fragrant.
Combine Pumpkin Puree:
Add the pumpkin puree to the pot, stirring well to combine with the onion, garlic, and sage mixture.
Pour in Coconut Milk and Broth:
Pour in the coconut milk and chicken or vegetable broth. Stir the mixture well to combine all the ingredients.
Season and Simmer:
Season the soup with salt and pepper to taste. Allow the soup to come to a gentle boil, then reduce the heat to low. Simmer for about 15-20 minutes to allow the flavors to meld.
For a smoother consistency, you can use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
Taste the soup and adjust the seasoning if necessary. Add more salt and pepper according to your preference.
Ladle the soup into bowls and garnish with a drizzle of coconut milk or a few fresh sage leaves.
Consider topping the soup with a sprinkle of roasted pumpkin seeds, a dollop of sour cream or Greek yogurt, or a dash of nutmeg for added flavor.
This Pumpkin Sage Soup with Coconut Milk is a rich and flavorful option for a keto-friendly Thanksgiving dinner. Enjoy the warm, comforting taste of fall with this unique and delicious soup!