About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Pumpkin Soup with Sage

Autumn, what a wonderful time to be Vegan. The markets are overflowing with all sorts of incredible vegetables. Here is a recipe that Hayley picked from one of my magazines. I had to make a couple of changes to veganize it and it was really fantastic. At the local market they had the pumpkins on at 3 for $5, so I bought three. I used one for this recipe and want to try a couple of other pumpkin soups, although considering Hayley and I ate the entire pot, except for one small bowl we left for Belle, I think I might have to use one of these pumpkins to make this again.

Pumpkin Soup with Sage
adapted from Jeanne Kelley in Fine Cooking Oct/Nov 2010

2 tbsp vegan margarine
2 medium onions, sliced
7 cups pumpkin (1 medium pumpkin) peeled and diced into 1" cubes
3 large cloves of garlic, sliced
1/2 cup dry white wine
10 large fresh sage leaves
4 cups organic vegetable stock/broth
Sea salt and freshly ground black pepper

  1. Over medium heat melt the butter in a heavy pot (4-6 quart).
  2. Cook the onions, stirring occasionally, until soft (4-6 minutes).
  3. Add the pumpkin and garlic, stirring to coat (1 minute).
  4. Add the wine and sage leaves, stirring until wine evaporates (3-4 minutes).
  5. Add the broth, cover and bring to a simmer for about 30 minutes, until the pumpkin is soft.
  6. Transfer ladles of the soup to a blender and carefully blend the soup and transfer to a second large pot.*See Note*
  7. Place the blended soup back on the low heat and season with salt and pepper.

Note: When blending hot liquids hold down a folded tea towel over the top of the blender to protect yourself  from the hot liquid coming out the top. It is also a good idea to pulse it a few times before going to liquefy.

If after the the first two or three ladles the soup is too thin, strain the remainder of the soup (reserve the liquid) and blend only the solids (with enough liquid to be able to blend it) and add this to the finished soup. Adjust the thickness with the reserved liquid.


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