Nothing says fall like pumpkin or butternut squash soup. I must say after making pumpkin soup I don’t know if I will go back to making butternut squash soup! I like it so much better. I made this soup with the leftover pumpkin puree from my Thanksgiving pumpkin pie! I baked a medium sized sugar pie pumpkin and got exactly 4 cups of puree. I used 2 cups for the pie and 2 cups for the soup!
Sage is great for brain health as it can help with memory and focus. Research suggests that sage can help with cognitive decline and even with mild Alzheimer’s disease. Sage tea is also referred to as “Thinker’s tea” for these amazing cognitive boosting properties! Sage is also beneficial to detox the body, supports the digestive system, helps alleviate menopausal symptoms, and relieves anxiety. The word sage comes from the the Latin word salvia or “healing plant.”
2 cups pumpkin puree
2 cups water (can sub in 1 cup coconut milk for a creamier/heavier soup)
1 vegetable bouillon cube
6 sage leaves
3-4 thyme sprigs
1/4 teaspoon of nutmeg
1 teaspoon Himalayan pink salt (unless your bouillon already has salt)
Place the pumpkin puree in a medium saucepan and heat on medium high. Add the water and bouillon cube, salt, and nutmeg. In a blender, add the sage and thyme with a little of the pumpkin puree, then pour into the saucepan. Heat to desired temperature and serve with a thyme garnish.