Pumpkin, Roast Garlic and Sage Soup – a Warming Treat for Thanksgiving!

Pumpkin, Roast Garlic and Sage Soup – a Warming Treat for Thanksgiving!

pumpkin roast garlic sage soup for thanksgiving

Whilst Thanksgiving isn’t something that we really celebrate here in the UK, that doesn’t mean that the day doesn’t go unnoticed. How could it – the wonderful, seasonal ingredients and delicious traditional recipes are enough to whet the appetites of foodies on both sides of ‘the pond’!

It might be that you’ve decided to take the plunge and throw a Thanksgiving dinner to wow your friends and family and you need a vegetarian starter for your feast (in fact, this recipe is vegan), or perhaps you just want something tasty to warm you up on the cold winter nights; either way this recipe for Pumpkin, Roast Garlic & Sage soup is exactly what you need.

The roast garlic adds a sweet, yet deep flavour that balances with the sage and pumpkin so well! But don’t be alarmed, whilst the recipe calls for a whole bulb of garlic, it really isn’t overpowering – roasting the garlic softens and sweetens the flavour.

I’d recommend serving this (as I did) with slices of San Francisco style sourdough bread. Delicious!

Ingredients:

1 Roast Garlic Bulb

2 tbsp olive oil

4 Shallots

¼ tsp ground nutmeg

1 tin pumpkin puree (I used Libby’s)

2.5 cups water

1 cup vegetable stock

1 cup soya milk (Cow’s milk or almond milk would work well too)

½ cup soya cream (again, normal cream would work too)

Handful (approx. 8g) roughly chopped sage

3 tbps Maple Syrup

Serves: 4 | Preparation time: approx. 10 minutes | Cooking time: approx. 40 minutes

Method:

  • Roast your garlic (see this post for step-by-step instructions)
  • Whilst your garlic is roasting:
  • Heat the oil in a saucepan.
  • Add the shallots and fry until translucent and just beginning to brown.
  • Add the nutmeg, stir and fry for a minute longer.
  • Add pumpkin puree, and stir to combine with the shallots.
  • Add the stock, water, milk and cream and stir to combine.
  • Bring to the boil and then turn the heat down to simmer for 10 minutes.
  • After 10 minutes, add the sage and maple syrup. Stir and then season to taste. Leave simmering for another 2 minutes.
  • Meanwhile, your garlic should have finished roasting. Remove it from the oven and leave to cool for a couple of minutes.
  • When cool enough to handle, squeeze all of the garlic flesh out of the skin and put to one side.
  • Take the soup off the heat and add it to your blender, along with the garlic.
  • Blend for approx. 1 minute, or until it is smooth.
  • Serve with a swirl of cream on top for decoration.
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