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.