Pumpkin & squash sage soup
This recipe is for a hearty and comforting Pumpkin, Squash, and Sage Soup with a delicious twist. Roast pumpkin, squash, orange pepper, garlic, shallots, and herbs until tender, then blend with vegetable stock and cream for a creamy texture. Top the soup with a homemade sage pesto made with sage leaves, walnuts, garlic, and olive oil for a burst of flavor. Serve the soup with a triple cheese toastie made with vegan cheese for a satisfying meal. Perfect for
Serves: 2
45-60 minutes
Cook time
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Ingredients
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- 1/2 small pumpkin
- 1/2 squash
- Orange pepper
- Bulb of garlic
- 5 shallots
- Fresh thyme
- Fresh sage
- 1 small chilli
- Olive oil
- Salt & pepper
- 300ml vegetable stock
- 100ml double cream
- 15 sage leaves
- 15g walnuts
- 3 tbsp nutritional yeast (nooch)
- 1 clove garlic
- Pinch of salt
- 45g olive oil
- Juice of half a lemon
- 2 slices of bread with butter on outer sides
- 3 types of vegan cheese (e.g., applewood, mozzarella, cheddar)
🔄Issy Sedgwick's Suggested Substitutes
Pumpkin Butternut squash or acorn squash
Squash More pumpkin or sweet potato
Fresh sage Dried sage
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