Roasted Pumpkin and Sage Cream Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Roasted Pumpkin and Sage Cream Soup Recipe is a delightful blend of flavors, perfect for autumn. The combination of roasted pumpkin and fresh sage creates a creamy, comforting soup that warms the soul.

This soup recipe is simple to follow and highlights the natural sweetness of pumpkin, enhanced by the aromatic sage. It’s an excellent choice for a cozy dinner or a festive gathering.

Creamy Roasted Pumpkin and Sage Soup

This creamy soup features roasted pumpkin blended with sautéed onions, garlic, and fresh sage, resulting in a rich and velvety texture. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

1 medium pumpkin, peeled, seeded, and cubed (about 4 cups)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 cup heavy cream
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
Salt and pepper to taste
Pumpkin seeds for garnish (optional)
Fresh sage leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Pumpkin: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
Combine Ingredients: Add the roasted pumpkin, broth, and sage to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Add Creaminess: Stir in the heavy cream and heat gently over low heat. Adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh sage leaves if desired. Serve hot.