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Cozy Pumpkin Soup with Crispy Sage

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A velvety roasted pumpkin soup topped with crispy sage leaves. This easy, budget-friendly recipe is perfect for fall and picky eaters alike.

Ingredients

Scale
  • 1 medium pie pumpkin (about 2–3 pounds / 900g-1.4kg)
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon ground nutmeg (2g)
  • ¼ teaspoon cayenne pepper (1g) – optional
  • 3 cups vegetable or chicken broth (710ml)
  • ½ cup heavy cream (120ml)
  • 20–25 fresh sage leaves
  • 2 tablespoons butter (28g) or olive oil (30ml)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut the pumpkin in half from top to bottom. Scoop out seeds and stringy pulp. Cut each half into 2-inch wedges.
  3. Place pumpkin wedges on the baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Toss to coat. Arrange cut side down. Roast for 25-35 minutes until tender and caramelized. Let cool 5 minutes.
  4. Scoop the flesh away from the skin. Discard skins. You should have about 2 cups of roasted pumpkin puree.
  5. While pumpkin roasts, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and cook 5-7 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  6. Add roasted pumpkin puree to the pot. Stir in salt, pepper, nutmeg, and cayenne (if using). Cook 1-2 minutes, stirring constantly.
  7. Pour in broth and stir. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes.
  8. Remove pot from heat. Use an immersion blender to puree until smooth. If using a regular blender, blend in batches, filling no more than halfway.
  9. Return blended soup to pot over low heat. Stir in heavy cream until incorporated. Taste and adjust seasoning.
  10. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer. Cook 20-30 seconds per side until bright green and crisp. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  11. Ladle soup into bowls. Float 3-4 crispy sage leaves on top. Serve immediately.

Notes

Don’t skip roasting the pumpkin—it deepens the flavor. Watch the sage carefully as it burns quickly. Blend hot soup with caution; let it cool slightly first. Season in layers for best results. Soup improves after a day in the fridge.

Nutrition

Keywords: pumpkin soup, crispy sage, fall soup, easy pumpkin soup, vegetarian soup, gluten-free soup

Find it online: https://cookluma.com/cozy-pumpkin-soup-with-crispy-sage-easy-family-recipe/