Roasted Pumpkin, Sage, and Cream Soup Recipe

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

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

This soup is easy to prepare and showcases seasonal ingredients, making it an ideal choice for cozy dinners or gatherings. You can serve it as a starter or as a main dish alongside crusty bread.

Creamy Roasted Pumpkin and Sage Soup

This soup features roasted pumpkin blended with sautéed onions and garlic, infused with sage for an aromatic touch. 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 teaspoon dried sage or 2 tablespoons fresh sage, chopped
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 little olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
Combine Ingredients: Add the roasted pumpkin, broth, and sage to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Add Cream: Stir in the heavy cream and heat gently without boiling. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh sage leaves if desired.