Japanese Sweet Potato with Sage & Pumpkin Seeds
This week’s Spoon Feed post is contributed by a member of the Soupure community, Kimberly Constantino. She believes in healing from the inside out and uses food as a primary tool to heal from Autoimmune. Follow her journey on Instagram.
As the leaves turn, the days get shorter and the nights get colder, Fall encourages us to stay home and stay cozy. During this season, I find myself reaching for a bottle of soup to put on the stove. Soupure has curated their Fall Favorites and I wanted to share mine.
Japanese Sweet Potato has a beautiful color and great flavor. I like to dress up my soups by topping them off with something yummy, crunchy, and nutrient-dense; it really takes them up a notch and makes the meal feel complete. Keeping with the season, for this soup, I chose brown butter sage and sprouted pumpkin seeds as my topping.
Bonus: herbs are rich with antioxidants and are some of the most nutritious foods we can eat. Packed with phytonutrients, sage is known to help support memory, the heart, and the skin.
Japanese Sweet Potato Soup with Sage and Pumpkin Seeds
1 bottle Japanese Sweet Potato
1 tbs chopped organic sage
2 tbs butter
1 tbs pumpkin seeds (I recommend sprouted seeds for optimal digestive benefits)
- Heat up soup in a pot
- In a separate pan, saute sage in butter until it begins to crisp
- Pour soup into bowls and top with browned sage and pumpkin seeds