Pumpkin Soup With Sage

Yummy creamy pumpkin soup with no dairy in it, silky soup with little chucks of veggie in it, great for using up a bit of leftover canned pumpkin. Modified from a book, Make it now, Bake it later.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large carrot, chopped
• 1  large onion, chopped
• 2  stalks celery, chopped
• 1  small bay leaf
• 1⁄4-1⁄2 teaspoon dried sage, crushed
• 4  cups vegetable broth (or chicken broth)
• 2  cups canned pumpkin puree
•  salt and pepper

Directions

1. .Saute carrot, onion and celery, bay leaf and sage in olive oil on medium heat, season with salt and pepper.
2. Cook until soft and translucent, and just beginning to carmelize, about 8-10 minutes.
3. Stir in canned pumpkin, and vegetable broth. Bring to a boil and then simmer about 15 minutes, or until desired consistency is reached.
4. Will be a creamy soup with little chucks of veggie in it, can be made even more creamy by pureeing with a submersion blender if desired.