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.
INGREDIENTS:
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
INSTRUCTIONS
Sauté Aromatics:
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.
Blend (Optional):
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.
Adjust Seasoning:
Taste the soup and adjust the seasoning if necessary. Add more salt and pepper according to your preference.
Serve:
Ladle the soup into bowls and garnish with a drizzle of coconut milk or a few fresh sage leaves.
Optional Garnishes:
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!
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