Description
Roasted Pumpkin Soup with Sizzled Sage is a rich and velvety autumn soup made with roasted pumpkin, garlic, and onions, then topped with crispy sage leaves for a fragrant, savory finish.
Ingredients
Main Soup:
- 1 small pumpkin (about 2.5 to 3 lbs), peeled, seeded, and cubed
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk or heavy cream
Sizzled Sage Topping:
- 2 tablespoons butter or olive oil
- 10 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C).
- Place pumpkin cubes, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 30–35 minutes until pumpkin is tender and slightly caramelized.
- Once cooled slightly, squeeze roasted garlic from skins and transfer all roasted vegetables to a large pot.
- Add vegetable broth and nutmeg. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
- Stir in coconut milk or cream, and adjust seasoning with more salt and pepper if needed. Heat gently for 5 more minutes.
- Meanwhile, heat butter or olive oil in a small pan over medium heat. Add sage leaves and fry until crisp, about 30 seconds per side. Remove and drain on paper towels.
- Ladle soup into bowls and top with sizzled sage leaves. Serve hot.
Notes
- You can substitute pumpkin with butternut squash if desired.
- For a smoother soup, strain through a fine mesh sieve after blending.
- The sizzled sage adds aroma and texture—don’t skip it!
- Leftovers keep well in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
