One of my favorite things in life in pumpkin soup, over the year I have tried out many different recipes, but my favorite version keeps being this very simple pumpkin soup with only a few ingredients. And since I started to make my own bouillon/bone broth it just tastes even better (here is a link to my bouillon/bone broth).
This is a pretty good impression of how few ingredients goes into this soup. Sage, sweet potato, bouillon, olive oil and salt to taste. Clean and simple.
I love thick and creamy vegetable soups like this one. And I actually often eat/drink it for breakfast. I used to be all about the smoothies at breakfast, but for the last couple of years I have a hard time dealing with the cold smoothies so early in the day. So I started having warm soup in the morning a couple of times per week instead. And to my surprise, the days I would have had soup in the morning, I could go much longer without feeling hungry. Soup for breakfast has the added bonus of extra veggies as well 🙂
Now for the soup. First of, tackle the pumpkin and sweet potato and cut them into cubes. In this case the word “tackle” is quite accurate….. this particular pumpkin was a big one, and I couldn’t get the knife through it on my own, so I had to bring in reinforcements in the form of some manly muscles. Thanks to my wonderful Hubby 😉
You start out with heating the oil in a big pot, add the sage and let it fry for a bit. Then add in the sweet potatoes, and let them brown a bit. Add the pumpkin, and cover with bouillon. Because it is rather difficult to find a good ready made bouillon, only consisting of tolerated ingredients, I started making my own. If you don’t make your own bouillon, then be very critical when you buy it from the store. If I run out of my homemade bouillon, I tend to make use of a herb blend I found in a local organic store, only consisting of dried herbs. But honestly this soup tastes best with some chicken stock.
Bring the soup to the boil, turn down the heat and let it simmer for 30-45 minutes, until the pumpkin is soft. Take it off the heat and blend the soup till it has a smooth consistency with no lumps. Serve it while it is hot. I like to eat it like it is, no additional toppings but with a side of some fresh baked rye bread with salted butter. Simple and delicious.
Prep Time:
Yield:
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PinIngredients
- 800–900 g Pumpkin cut into cubes
- 200–300 g Sweet potato cut into cubes
- 4–6 sage leaves
- 1½–2 liters bouillon (homemade bone broth)
- salt to taste
Instructions
- Heat up the oil in a big pot, add the sage and let it fry for a bit. Then add in the sweet potatoes, and let them brown a bit.
- Add the pumpkin, and cover with bouillon. Bring the soup to the boil, turn down the heat and let it simmer for 30-45 minutes, until the pumpkin is soft.
- Take it off the heat and blend the soup till it has a smooth consistency with no lumps. Salt to taste.
- Serve it while it is hot. I like to eat it like it is, no additional toppings but with a side of some fresh baked rye bread with salted butter. Simple and delicious.
