Sage Pumpkin Pottage

by Edward Daniel

Sage Pumpkin Pottage
Prep time
Cook time
Total time
This hearty Pottage is infused with aromatic sage and blessedly, uses pumpkin so delectably harvested for Halloween. Actually, Halloween is not an excuse to make this dish and I would encourage you make it at any time. I tuck into this Pottage with some grainy bread and olive oil. It is really filling.
Recipe type: Starter, Side
Cuisine: Vegan, Vegetarian
Serves: 6
  • 400g potatoes, roughly chopped
  • 500g pumkin, roughly chopped
  • 1.5 litres filtered water
  • 1 stick of lemon grass
  • 1 stick of celery, cut in two
  • 2 carrots, sliced in rough chunks
  • 1 lime, topped and tailed and sliced in three, leave skin on
  • ½ bunch of sage, take the leaves off the stem
  • 400g tin of kidney beans
  • 400g tin of broad beans
  1. In a large saucepan, add the potatoes and pumpkin to the water and vegetable stock. Bring to the boil.
  2. Add the celery, lemon grass, carrots, lime and sage. Reduce heat and simmer over a low heat for about an hour.
  3. Add the beans and cook for a further 15 minutes
  4. Top tip – I do not particularly like beans in this dish to go mushy or overwhelm the taste of the vegetables, so that is why I prefer to add these towards the end.
  5. Season too taste, take out the celery, lime and lemon grass and serve with chunks of grainy bread.



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