Fall doesn’t always have to be about chili! Amp up the cozy fall flavor with this Vegetarian Pumpkin Sage Vegetable Soup; hearty and healthy!
ME BEFORE THE RECIPE…
We have a favorite game around here that I like to play with my girls during our back and forth, back and forth, back and forth MULTIPLE road trips to dance and gymnastics. I take that back. There are actually two games we like to play, but after nearly a dozen or so almost accidents on the freeway playing the “ABC” game (spotting letters in the alphabet), I’ve found it safer to stay focused on the road and stick with the classic game, “Would You Rather?”
I’m sure you’ve played that game before. You know, where you come up with two equally as disturbing scenarios and force your opponent to choose the more tolerable, less nauseating, and slightly more bearable of the pair. Our options usually reflect something along the lines of, “Would you rather regularly bathe in boogers or inhale your farts forever?”
You’d think I was raising boys with a grotesque imagination like that, but I’m not; just a mama of girls here trying to prepare my prissy princesses for a life of living with disgusting boys…assuming that at some point two naive young men blinded by love will be brave enough to marry my sweet nuggets. Let’s all pray my girls will treat them decent.
I actually found a “Would You Rather?” book at the library the other day that was surprisingly right at Emry’s reading level. Don’t even get me started on the ridiculous goose chase it is to find easy readers that are actually easy readers. I swear, they say Level 1 Reading and then they name their characters on the first page Alessandra and Bartholomew. Uh, how about Jen and Tim??? Maybe I should trade in blogging for beginner book writing. At least I have the characters down.
Anyway, Emry was so thrilled with this book selection that she immediately busted it open on the drive home. When the first page read, “Would you rather be a bullfrog or a butterfly?”, I’m quite certain she was disappointed with the lack of revolting choices. Between smelling a sunflower or a rose, having a short nose or a long nose, eating a cake or a pie, or being a dog or a cat…she was thoroughly bored. Sorry Ems, mama will think up some additional alternatives to pick from later…I’m thinking something including bloody Baind-Aids and fungus-filled fingernails.
It’s funny how your kids’ personalities and interests shine through with imaginative games like this. Braelyn, with all her silliness, ALWAYS walks the line of shock factor. She very nearly gets in trouble almost every time we play because she verges on inappropriate. Heaven help me. But that’s my girl. She demands attention, refuses to conform to the norm, and lives life on the edge.
Emry, however, no fail always resorts back to food. This kid LOVES food. More specifically, this kid loves eating. I can’t tell you how many times I’ve answered the questions, “Would you rather eat bacon or french fries, hotdogs or hamburgers, chips or Cheetos, ice cream or donuts…?” I guess since most of her options are foods we don’t eat regularly, it’s her way of indulging through imagination.
Hey, I did get her a full sized Slurpee at the hockey game a few nights ago. Plus she’s definitely eaten her fair share of Halloween candy lately. It’s just that if she had it her way, every meal would consist of bacon cheeseburgers with a side of more bacon and fries.
I actually had a little “Would You Rather?” moment with food the other day. I was signing up to make either soup or chili for a church gathering and I couldn’t decide which one sounded better. I LOOOOOOVE chili, but there is something about a light, healthy soup on a cool fall day that is so heart warming and nostalgic. I figured since most people opt for hearty chili, I would be the one to serve soup. And let me tell you, every drop of that soup was GONE by the end of the night; a pleasant surprise indeed.
HERE COMES THE RECIPE…
This Vegetarian Pumpkin Sage Vegetable Soup has got to be one of my all time favorite soups I’ve ever made…and I’ve made a lot of soups in my days. The flavor of this soup is outstanding. It’s earthy, sweet, spicy, salty, and all the flavor profiles in between. It seriously covers all the bases. Plus, this soup is chalk full of healthy and hearty vegetables. You won’t even miss the meat in this meal.
The idea for this healthy vegetarian pumpkin sage vegetable soup was truly inspired. NOT. The idea for this soup came from all the vegetables and fresh herbs sitting in my fridge that weren’t being eaten fast enough, plus the half a can of pumpkin I had leftover. Actually, if you ask me where most of my recipe inspiration comes from, that’s most likely the answer: whatever is (still safely) lurking in the fridge.
But you can’t complain because let’s all be honest; soup was invented for the purpose of leftovers. Seriously, every good soup is just an excuse to use up extra food, no matter how fancy it is; not a bad thing, just a fact of life people.
This week alone, I have made three batches of soups, each one rivaling the next in cozy, comforting flavors. First was this insanely tasty vegetarian pumpkin sage vegetable soup, next came a homemade thyme and rosemary chicken noodle soup, and lastly was a vegetarian butternut squash chili. I’m ready for a snow day and a spoon!
The base of this vegetarian pumpkin sage vegetable soup is vegetable stock, a can of diced tomatoes, and a can of pure pumpkin puree; yes, pumpkin puree. I mean, that stuff ain’t just good for making pumpkin pies!
I know what you’re thinking. “Won’t pumpkin puree make my soup thick and chunky???” Uh, no. Not at all. The pumpkin puree mixes right into the rest of the base and dissolves into a completely smooth and earthy broth. It’s delicious! The flavor is reminiscent of a southwest stew that my mom used to make growing up. It had all kinds of veggies and tender pieces of stew meat. Yum!
Although I opted for onions, bell peppers, carrots, green beans, celery, and potatoes for the veggies in this pumpkin soup, you can use whatever vegetables you have on hand; again, soup = versatile. Gotta love it!
Besides the earthy flavor of the pumpkin, the sage has got to be my favorite part of this vegetarian pumpkin sage vegetable soup. There is just something about sage that speaks to my foodie soul. Sage is truly a gift from heaven meant to bring joy into our lives…or at least to our taste buds. Because really, what would Thanksgiving be without sage??? Don’t even waste your time on turkey or stuffing without this precious herb.
Once your house is smelling euphoric and your soup is ready for slurping, toss on your favorite toppings for an overly satisfying meal. As always, a sprinkle of cheese, a spoonful of diced avocados, and a dollop of sour cream are my go to toppings. And yes, I will always refer to the perfect sized portion of sour cream as a dollop. It just seems right.
So whatever day is soup day in your neck of the woods, you won’t be sorry to add this recipe to the weekly rotation. It’s full of flavor, deceivingly healthy, and seemingly simple to make. Here’s to soup season!
YOU MIGHT ALSO ENJOY…
- Vegetable Soup
- Vegetarian Quinoa Tomato Soup
- Vegetarian Roasted Poblano and Tomato Soup
- Vegetarian Sweet Green Pepper Chili
- Gluten Free Chickenless Chicken Noodle Soup
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, seeded and diced
- 2 medium carrots, peeled and diced
- 2 cups fresh green beans, cut into 1" pieces
- 1½ cups diced potatoes (about 2 medium)
- 1½ cups diced celery, including leaves (about 3 ribs)
- 2 cloves garlic, minced
- ½ cup white wine
- salt for seasoning while sauteing
- pepper for seasoning while sauteing
- 1 can petite diced tomatoes (15 oz.)
- 1 can pure pumpkin (15 oz.)
- 1 qt. vegetable stock
- 1 cup water
- 2 bay leaves
- 1-1½ teaspoons pumpkin pie spice
- ¼-1/2 teaspoon red pepper flakes (optional)
- 1½ teaspoons finely chopped sage leaves, or ½ teaspoon dried
- 1½ teaspoons finely chopped oregano leaves, or ½ teaspoon dried
- 1 tablespoon fresh chopped parsley, or 1½ teaspoons dried
- additional salt to taste (about 1-1½ teaspoons)
- additional pepper to taste (about ¼-1/2 teaspoon)
- In a large pot or dutch oven, heat olive oil over medium high heat. Once oil is hot enough that a drop of water sizzles, add diced onions and bell peppers. Season generously with salt and pepper. Stir and cook for 5 mins until onions are tender. Add carrots, green beans, potatoes, celery, and garlic. Season generously with salt and pepper. Stir to combine. Add white wine and cook until reduced, about 7-8 minutes, stirring occasionally to avoid burning.
- Add canned tomatoes, canned pumpkin, vegetable stock, water, bay leaves, pumpkin pie spice, red chili flakes (optional), and herbs (if using dried herbs). Stir to combine. Bring to a low boil. Cover and reduce heat to simmer. Cook for 15-20 minutes until veggies are tender, adding fresh herbs the last 5 mins of cooking.
- Season to taste with additional salt and pepper. Add extra sage if preferred. Serve warm with desired toppings: sour cream, shredded pepper jack cheese, croutons, diced avocados, etc.
