Name: Creamy Roasted Pumpkin and Sage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: American
Ingredients: 3 cups pumpkin, peeled, cubed; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 10 leaves fresh sage leaves, chopped; 4 cups vegetable broth, low sodium; 0.5 cup heavy cream; 1 teaspoon salt, adjust to taste; 0.5 teaspoon black pepper, freshly ground; 0.25 teaspoon nutmeg, freshly grated; 1 tablespoon butter

A comforting and rich soup combining the sweetness of roasted pumpkin with earthy sage and creamy texture, perfect for colder days.

This creamy roasted pumpkin and sage soup blends tender roasted pumpkin, fresh sage, and aromatic onions into a smooth and velvety bowl of comfort. Ideal for cozy lunches or dinner starters, it's easy to prepare and brings a warm, earthy flavor with every spoonful.

Prep: 15 min · Cook: 40 min · Rest / additional: 10 min · Total: 65 min

Cuisine: American · Course: Soup

Ingredients

Serves: –+

pumpkin 3 cups — peeled, cubed
olive oil 2 tablespoons
onion 1 medium — chopped
garlic 3 cloves — minced
fresh sage leaves 10 leaves — chopped
vegetable broth 4 cups — low sodium
heavy cream 0.5 cup
salt 1 teaspoon — adjust to taste
black pepper 0.5 teaspoon — freshly ground
nutmeg 0.25 teaspoon — freshly grated
butter 1 tablespoon

Method

1 hrs 5 minsPrint

Preheat oven to 400°F (200°C).
Toss the peeled and cubed pumpkin with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer.
Roast pumpkin in the oven for 25-30 minutes, until tender and caramelized at the edges. Remove and set aside.
In a large pot, heat remaining 1 tablespoon olive oil and butter over medium heat.
Add chopped onion and sauté until translucent and soft, about 5 minutes.
Add minced garlic and chopped sage leaves and cook for another 2 minutes until fragrant.
Add roasted pumpkin to the pot, then pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
Remove pot from heat and use an immersion blender to puree soup until smooth. Alternatively, transfer soup in batches to a blender and blend until smooth, then return to pot.
Stir in heavy cream, nutmeg, salt, and pepper. Warm soup gently on low heat, avoiding boiling, for 5 minutes.
Taste and adjust seasoning if necessary. Serve hot, garnished with a few sage leaves if desired.

Table of Contents hide

1 Tips and substitutions

2 Storage and reheating

3 Frequently asked questions

3.1 Can I use canned pumpkin instead of fresh?

3.2 How can I make this soup spicier?

3.3 Can this soup be frozen?

Tips and substitutions

For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative and use dairy-free butter or more olive oil.
Pumpkin variety matters for flavor; sugar pumpkins or pie pumpkins are sweeter and better suited than large carving pumpkins.
If you don't have fresh sage, dried sage can be used, but reduce amount to 1 teaspoon as it is more concentrated.

Storage and reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For longer storage, freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin can be used; reduce roasting step and add canned pumpkin when adding the broth. Adjust seasoning as canned pumpkin is more concentrated.