Sweet potato, carrots & pumpkin soup, with buttery sage – Vegetarian

A cosy bowl of comfort that tastes like a hug wrapped in autumn sunshine.

This sweet potato, carrot & pumpkin soup is velvety, vibrant, and naturally sweet.

We’re taking things up a notch with buttery, crackly sage (yes, the kind that instantly makes you feel like a real chef), a swirl of tangy sour cream, and a side of golden, crunchy toast perfect for dipping. It’s vegetarian, super simple to make, and exactly what you want on a chilly day when you need something nourishing but still delicious enough to brag about.

You can easily make it vegan by replacing the butter with vegan butter or sunflower oil and the sour cream with a vegan alternative.

Get ready for a bowl that warms your hands, your heart, and maybe even your mood. Let’s cook!

Ingredients: (for 4 portions)

• one sweet potato
• 2 garlic cloves
• 50 g sour cream
• one stock cube
• 20 g pumpkin seeds
• 300 g pumpkin, peeled and cut into small cubes
• 10 g fresh sage
• 2–3 sprigs of fresh thyme
• 50 g butter
• 1 yellow onion
• one medium carrot
• a little olive oil or sunflower oil
• salt and pepper
• 800 ml hot water

Preparation:

We start by prepping the veggies: slice the carrots into rounds, cut the sweet potato into small-to-medium cubes, roughly chop the onion, and finely chop the garlic with a knife.

Next, prepare the broth: dissolve the stock cube in hot water in a bowl, give it a quick stir, and set it aside.

In a large, deep pot, heat a little oil. Once it’s hot, add the onion and cook for a few minutes, stirring often, until it turns translucent. Then add the carrots, pumpkin, sweet potato, garlic, and the thyme sprigs. Give everything a good stir and sauté for about 4–5 minutes.

Pour in the soup you prepared earlier, mix everything, cover the pot with a lid, and let the vegetables cook over medium heat for about 15 minutes, stirring occasionally.

In a bowl, mix the sour cream with a bit of warm water until it becomes creamy and slightly thinner.

After the 15 minutes are up, turn off the heat and blend everything in the pot with an immersion blender until the soup becomes perfectly smooth. Leave it aside covered, for now.

Prepare the buttery sage: melt the butter in a pan, and once it’s fully melted, add the sage leaves. Let them sizzle and crisp up for 2–3 minutes, stirring frequently. Sprinkle in a little salt, pepper, and the pumpkin seeds, then keep cooking until the seeds start to pop. Turn off the heat and set everything aside.

Transfer the soup to a serving bowl and top it with the buttery sage and toasted pumpkin seeds. Add sour cream to taste and swirl a few ribbons of it over the surface for decoration. Finish with a sprinkle of salt and pepper, and serve with extra sour cream on the side and toasted bread or croutons.

This cosy soup is the perfect blend of fast, easy, and delicious. With simple veggies, fragrant herbs, and a silky finish, it’s a low-calorie bowl of goodness you can enjoy anytime.

Bon apetit!

If you try the recipe, let me know how you liked it! 😊

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