Sage and Ginger Pumpkin Soup with Olive Tapenade

Sage and Ginger Pumpkin Soup with Olive Tapenade

This vegan sage and ginger pumpkin soup  with olive tapenade will soothe your soul and warm your cockles

Cindy Lam  Cindy Lam  on 30 Nov '15

Servings: 4-6 persons

Preparation time: 10-15 minutes

Cooking time: 40 minutes


  • 1 small pumpkin. cut into small cubes
  • 1 large potato, cut into small cubes
  • 1 carrot, cut into small cubes
  • 1 small onion
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized ginger, finely chopped
  • 1 sprig sage, finely chopped
  • 1/2 cup white wine (optional) 
  • 750ml water
  • 1 block vegetable stock
  • 1 tbsp cream
  • extra-virgin olive oil

For olive tapenade: 

  • 1 can black olives
  • 1 garlic clove
  • 1 bunch parsley
  • 1 tbsp capers
  • extra-virgin olive oil

(blend all ingredients in a blender and season)


  1. Preheat a saucepan with 2-3 tbsp of olive oil on medium-low heat. Cook the onion, garlic, ginger, and sage for 5 minutes. Stir occasionally to avoid burning the vegetables.  
  2. Add diced carrots, potatoes, and pumpkin with a splash of white wine. Season the veggies.  
  3. After the alcohol has evaporated, add the water and vegetable stock; bring to a boil with a lid on.
  4. Reduce heat to low heat and simmer for about 30 minutes.  
  5. Serve soup with a tablespoon of olive tapenade and a drizzle of olive oil and cream.  

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.

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