This earthy, sage-scented soup is filled with comforting chunks of pumpkin and potatoes, corn and red pepper. The heartiness is balanced by the velvety texture you create when you blend a portion of the cooked vegetables—a great trick to gain creaminess without adding any dairy. This is one of those soups that you’ll quickly add to the top of your list of favourites!
Serves 6
- 1 to 2 Tbsp (5 to 10 mL) grapeseed oil or vegetable oil
- ½ cup (125 mL) chopped yellow onion
- 2 cups (500 mL) pumpkin, peeled and diced into ¾-inch (2 cm) cubes
- 1½ cups (375 mL) yellow potatoes, diced into ¾-inch (2 cm) cubes
- 1 cup (250 mL) diced sweet red pepper
- 1 cup (250 mL) canned fava beans, drained and rinsed
- ¾ cup (175 mL) frozen (thawed) or fresh corn kernels
- 4 cups (1 L) Simple Vegetable Broth or low-sodium, store-bought vegetable broth
- 1 cup (250 mL) water
- 1 sage leaf
- 1 Tbsp (15 mL) chopped fresh parsley
- ½ tsp (2 mL) sea salt
- Pinch of ground black pepper
- 2 Tbsp (30 mL) raw pepitas
- 6 fresh whole sage leaves, to garnish (optional)
In a large saucepan, place the oil and onion, and sauté until the onion is translucent and the edges are starting to brown. Add the pumpkin, potatoes, red pepper, beans and corn, and continue to sauté for 5 to 6 minutes or until vegetables begin to soften.
Add the broth, water and sage leaf, and bring to a boil. Reduce heat to a simmer and cook for 8 to 10 minutes or until the pumpkin and potatoes are just tender when pierced with a fork. Discard the sage leaf.
Remove 4 cups (1 L) of the soup’s cooked vegetables (mostly pumpkin and potatoes) and place in a food processor or blender. Purée until smooth and then add this mixture back to the chunky soup. Stir well and season with parsley, salt and pepper. Ladle into bowls, and sprinkle each serving with pepitas. Garnish each bowl with a sage leaf (if using). Store any leftovers in the freezer for up to 4 weeks.
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