Low Iodine Pumpkin Sage Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(29)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh sage leaves, thinly sliced, plus extra whole leaves for serving
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 can (15 oz) pumpkin purée
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
For serving
- 1 tbsp coconut oil (for crisping sage)
- 8–10 fresh sage leaves, whole (optional)
Instructions
- 1
Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the minced garlic, sliced sage, grated ginger, turmeric, and Ceylon cinnamon. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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