Pumpkin Puree Soup

Creamy Pumpkin Puree Soup with Roasted Sage

A comforting and flavorful autumnal soup featuring a smooth pumpkin puree enhanced by the savory aroma of roasted sage. This recipe is perfect for a chilly evening, showcasing the deliciousness of fall’s bounty. The roasted sage adds a sophisticated touch to the classic pumpkin soup, elevating the flavors.

Course: Soup
Cuisine: American
Difficulty: Easy

Serving: 4-6

Prep Time: 20 minutes

Cook Time: 45 minutes

Calories: ~250 per serving (approximate)

Ingredients Item!

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can of pumpkin puree
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh sage leaves, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • Toasted pumpkin seeds for garnish (optional)

Why You Are Not Trying This Recipe?

Directions

  • Preheat oven to 400°F (200°C). Toss sage leaves with a pinch of salt and olive oil on a baking sheet. Roast for 10-15 minutes, until fragrant and slightly crispy.
  • Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  • Stir in pumpkin puree, vegetable broth, cinnamon, and nutmeg. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld.
  • Remove from heat and carefully blend the soup until smooth using an immersion blender or a regular blender.
  • Stir in heavy cream and roasted sage. Season with salt and pepper to taste.
  • Ladle into bowls and garnish with toasted pumpkin seeds, if desired.
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