Sage and Ginger Pumpkin Soup with Olive Tapenade

Sage and Ginger Pumpkin Soup with Olive Tapenade

Brought to you by:   Cindy Lam  Cindy Lam | over 2 years ago

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

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 | HK - ITALY

I am here to promote a vegetarian home cooking culture.