Some times though, especially in the mornings and evenings, I feel a bit cold. All the weather ups and downs got me a bit sick. So I made myself a comforting Pumpkin Sage Soup. A humble yet surprisingly delicious dish with very interesting aromas.
Ginger pairs perfectly with sage. Yogurt adds acidity to the soup and chili flakes contrast the freshness of the yogurt. An explosion of flavours. Try this Pumpkin Sage Soup hot on a cold winter night, tight up in blankets, or cold, for extra energy, on a not so cold autumn day.
- 1kg / 35.27oz yellow pumpkin peeled, deseeded and cut into chunks
- 300g / 10.60oz carrots, peeled and cut into rings
- 3 potatoes, peeled and cut in four
- 2tbsp fresh grated ginger root
- Salt and pepper to taste
- 4tbsp olive oil
- 4 cups chicken stock
- 1 sachet of sage herbal drink
- Strained Greek Yogurt and Bukovo chili flakes for serving
- Place pumpkin chunks, carrots, potatoes, grated ginger root, olive oil and chicken stock into a pot.
- Season to taste and bring to boil over medium heat.
- Then place sage sachet into the pot and boil for 30 minutes or until vegetables are cooked and tender.
- Remove pot from heat and puree using an immersion or stand blender.
- Serve with a dollop of strained Greek yogurt and sprinkle with bukovo chili flakes.
- If you want to use a stand blender be sure your bowl is made from glass and it’s heatproof. Avoid blending too hot mixtures. The plastic parts of the bowl could possibly melt.
- Plus, to avoid a possible blender explosion it’s best to fill blender bowl halfway and puree without the top lid on. Cover the bowl with a kitchen towel instead. That will allow steam from soup to escape while blending.