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

Finished and blended

Served with Cajun Fries