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Roasted Pumpkin Sage Soup

This roasted pumpkin sage soup is made by baking pumpkin until caramelized and tender, then blending the flesh into a smooth, velvety puree. Fragrant sage leaves are added for depth, resulting in a warm, thick soup with a rich autumnal flavor and a comforting texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin or comparable pumpkin about 2 pounds
  • 2 tablespoons olive oil
  • 8 fresh sage leaves sage roughly chopped or left whole
  • 1 medium onion roughly chopped
  • 2 garlic cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup cream (optional) for garnish or creaminess
  • to taste salt add after blending
  • to taste pepper

Equipment

  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half and scoop out the seeds. Arrange the halves cut side down on a baking sheet, drizzle with olive oil, and scatter sage leaves over the top. Roast for about 35 minutes until the pumpkin flesh is tender and caramelized around the edges, filling the kitchen with a sweet, toasted aroma.
  2. Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft flesh into a bowl, discarding the skins. The flesh should be bright orange, soft, and fragrant with roasted sage.
  3. In a large pot, sauté the chopped onion in a splash of oil over medium heat until it becomes translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until it releases its aroma.
  4. Add the roasted pumpkin flesh to the pot with the onions and garlic. Stir to combine, breaking up any larger lumps.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld, stirring occasionally.
  6. Use an immersion blender directly in the pot or carefully transfer the hot mixture to a blender. Puree until smooth and velvety, then return to the pot if using a blender.
  7. Stir in the cream if using, and season with salt and pepper to taste. Reheat gently if needed, adjusting the seasoning as you go.
  8. Serve the hot soup garnished with a drizzle of cream or a few fresh sage leaves, if desired. The soup should be smooth, thick, and beautifully vibrant orange, with aromatic hints of sage and roasted pumpkin.

Notes

For a quicker option, canned pumpkin can be used — just skip roasting. Adjust the seasoning after blending to ensure balanced flavor. This soup keeps well in the fridge for up to 3 days and can be reheated easily.