Can I use butternut squash instead of sugar pumpkin? Absolutely - butternut squash works perfectly and the recipe lists it as a direct swap for the 2 1/2 pounds of sugar pumpkin. Its sweet, nutty flesh roasts up just as creamy. Use a sugar (pie) pumpkin rather than a carving pumpkin, which is stringy and watery and will not blend smooth.
Why roast the pumpkin and garlic first? Roasting concentrates the sugars and deepens flavor in a way simmering never will - the squash caramelizes and the unpeeled garlic turns sweet and mellow. Toss with olive oil, salt, and pepper, roast until tender, then squeeze the soft garlic from its skins straight into the pot before blending.
My soup came out too thin - how do I fix it? Simmer it uncovered for 10-15 minutes to reduce and thicken, the easiest fix that also deepens flavor. The roasted carrots and onion in this recipe add natural body. For a richer finish, stir in the full-fat coconut milk or heavy cream at the end, which thickens as the soup cools.
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!
Ingredients
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the pumpkin into 2-inch pieces and place them on a baking sheet lined with parchment paper. Add the unpeeled garlic cloves.
- 3Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 4Roast for 30-40 minutes, or until the pumpkin is fork-tender and lightly caramelized. Let cool slightly.
- 5In a large Dutch oven or heavy-bottomed pot, melt the butter or coconut oil over medium heat.
- 6Add the diced onion, chopped carrots, and celery. Sauté for 8-10 minutes until softened and lightly golden.
- 7Stir in the smoked paprika and cook for another minute until fragrant.
- 8Add the roasted pumpkin to the pot, squeezing the roasted garlic cloves out of their skins and into the mixture.
- 9Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- 10Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a high-powered blender in batches.
- 11Stir in the coconut milk or cream and chopped sage.
- 12If using, add the maple syrup. Taste and adjust seasoning with salt and pepper.
- 13Simmer for an additional 5 minutes to meld flavors.
Make it yours
- 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.