Dec 20

advent TED TALK recipe

From our recent Advent Ted Talks


Butternut Pumpkin and Sage Soup (Gluten/Dairy free)


  • 2 tablespoons unsalted dairy free margarine
  • 3 sage leaves
  • 1 (8-ounce) package prechopped onion
  • 3/4 cup unsalted roasted blanched almonds, divided
  • 1 tablespoon all-purpose gluten free flour
  • 3 cups unsalted vegetable stock, divided
  • 1 (15-ounce) can pumpkin puree
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons chopped fresh chives


  1. Place maragarine, sage, and onion in a large saucepan over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
  2. Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
  3. Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.

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