Pumpkin and Sage Soup
Pumpkin & Sage Soup! Sweet Butternut Pumpkins cooked with coriander & fennel seed and a hint of chilli. I've kept this soup vegan and it has still turned out super rich and creamy without the added dairy. It's sure to warm you from the inside.
Pro tip: serve with a drizzle of extra virgin olive oil, grated parmesan or take it in a different direction with Sambal or other chilli saucesomeness.
Vegetarian
Vegan
Gluten free
Nut free
Dairy free
Egg free
Soy free
Allergens -
No allergens present
Ingredients
Water, Pumpkin (butternut), Onion, Carrot, Extra virgin olive oil, Garlic, Sea salt, Sage, Chilli, Cumin seeds, Fennel seeds (ground), Coriander seeds, Black pepper.
Nutritional information
| Serving size: 353g | Per serve | Per 100g |
|---|---|---|
| Energy | 764.9kJ | 216.7kJ |
| 182.8Cal | 51.8Cal | |
| Protein | 4g | 1.1g |
| Fat, total | 11.4g | 3.2g |
| • saturated | 2g | 0.6g |
| Carbohydrate | 12.6g | 3.6g |
| • sugars | 9.2g | 2.6g |
| Sodium | 755.4mg | 214mg |