Introduction
Hey there, fellow soup enthusiasts! Ready to cozy up with a bowl of autumn goodness? Let me tell you about my favorite Roasted Pumpkin Soup with Sage. This soup is like a warm hug on a chilly day – it’s creamy, comforting, and packed with fall flavors. I love how the roasted pumpkin gets all caramelized and sweet, while the sage adds that perfect earthy touch. It’s so easy to make, you’ll feel like a kitchen pro in no time. Whether you’re cooking for your family or hosting friends, this soup is sure to impress. So grab your apron, and let’s create some delicious memories together!
Tips for Success
- For deeper flavor, roast the pumpkin a day ahead and refrigerate overnight.
- Use an immersion blender for easier cleanup and to avoid transferring hot soup.
- Adjust the consistency with extra broth or coconut milk if needed.
- Toast the pumpkin seeds from your pumpkin for a no-waste garnish.
Recipe Variations
- Curried Pumpkin Soup: Add 2 teaspoons of curry powder and a pinch of cayenne for a spicy twist.
- Roasted Garlic and Pumpkin Soup: Double the amount of garlic for an intense, savory flavor.
- Pumpkin and Apple Soup: Add a diced apple when sautéing the vegetables for a subtle sweetness.
Creative Chef’s Touch (optional)
Elevate your soup with a garnish of crispy prosciutto chips and a drizzle of sage-infused olive oil. To make the oil, gently heat 1/4 cup of olive oil with 10-12 sage leaves until fragrant, then strain. The prosciutto can be crisped in the oven on a baking sheet for about 10 minutes at 375°F (190°C). These additions provide textural contrast and a sophisticated flavor profile that complements the creamy soup.
Roasted Pumpkin Soup
8
servings29
minutes40
minutesRoasted Pumpkin Soup
2 ½ pounds (1.1 kg) sugar pumpkin or butternut squash, halved and seeded
4 -5 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
- For the Soup
1 large sweet onion (about 300g), peeled and diced
2 large carrots (about 200g), peeled and chopped
2 celery stalks (about 100g), chopped
1 tablespoon smoked paprika
4 cups (1 liter) low-sodium vegetable broth
1/2 cup (120ml) full-fat coconut milk or heavy cream
2 tablespoons unsalted butter or coconut oil
3 tablespoons fresh sage leaves, finely chopped
2 tablespoons pure maple syrup (optional)
Salt and freshly ground black pepper, to taste
Optional Toppings
- Optional Toppings
Greek yogurt or crème fraîche
Toasted pumpkin seeds
Thinly sliced scallions
Fresh chopped herbs (parsley or chives)
Crispy sage leaves
Drizzle of pumpkin seed oil
Directions
- Roasting the Pumpkin
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin into 2-inch pieces and place them on a baking sheet lined with parchment paper. Add the unpeeled garlic cloves.
- Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast for 30-40 minutes, or until the pumpkin is fork-tender and lightly caramelized. Let cool slightly.
- Preparing the Soup Base
- In a large Dutch oven or heavy-bottomed pot, melt the butter or coconut oil over medium heat.
- Add the diced onion, chopped carrots, and celery. Sauté for 8-10 minutes until softened and lightly golden.
- Stir in the smoked paprika and cook for another minute until fragrant.
- Combining and Simmering
- Add the roasted pumpkin to the pot, squeezing the roasted garlic cloves out of their skins and into the mixture.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a high-powered blender in batches.
- Finishing Touches
- Stir in the coconut milk or cream and chopped sage.
- If using, add the maple syrup. Taste and adjust seasoning with salt and pepper.
- Simmer for an additional 5 minutes to meld flavors.
