Pumpkin, Coconut & Sage Soup


1 butternut pumpkin, diced
3 medium red potatoes, diced
1 large onion, sliced
4 garlic cloves, chopped in half
3 tomatoes, diced
2 cups frozen corn kernels
2 shallots, chopped (green and white parts)
3 cups chicken stock (vegan)
400ml can of coconut milk
Bunch of sage leaves, chopped roughly
1 tsp dried ground sage
1 tsp dried ground coriander seeds
1 tsp salt

I cooked this in a slow cooker, however it can be done in a large saucepan.

  • Put all the ingredients except the sage, salt and coriander into a slow cooker and let sit for 4-5 hours on simmer. If using a saucepan, let simmer on low-medium for 2 hours (if you cook it too quickly, all the nutrients will cook out)
  • In the last 1/2 hour (if using a slow cooker), or last 5 minutes (for saucepan) add the sage, coriander and salt and stir through.
  • Using a blender, or stickmaster blend until purified. Some chunks make it nice!

I served this with Happy Herbivore’s Cajun Spiced Fries and it was delicious!

Ready to cook

Ready to cook

Finished and blended

Finished and blended

Served with Cajun Fries

Served with Cajun Fries


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