Savory Pumpkin Sage Soup with Croutons Recipe

Ingredients

• 1 medium pumpkin, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• 0.5 teaspoon dried sage
• 1 cup coconut milk
• 2 cups crusty bread, cubed
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 0 salt and pepper to taste
• 0 fresh sage leaves for garnish

Instructions

1. Start by peeling and dicing the pumpkin into small cubes. This will help it cook faster and blend easier later.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced pumpkin to the pot, followed by the vegetable broth and chopped sage. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the pumpkin is tender.
4. Once the pumpkin is soft, carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches, being cautious of hot liquid.
5. After blending, return the soup to the pot (if using a blender) and stir in the coconut milk. Season with salt and pepper to taste, and heat gently until warmed through.
6. In a skillet, melt butter over medium heat. Add the cubed bread and sprinkle with garlic powder. Sauté until the bread is golden and crispy on all sides, about 5-7 minutes.
7. Ladle the warm pumpkin sage soup into bowls, top with crispy croutons, and garnish with fresh sage leaves for an aromatic touch.