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Creamy Pumpkin Soup with Sage Garnish

This pumpkin soup is prepared by roasting fresh pumpkin chunks and then blending them with aromatic spices and broth to create a smooth, velvety texture. The finished soup is thick and creamy with a vibrant orange hue, topped with crispy sage leaves for added flavor and crunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 8 fresh sage leaves sage leaves for garnish
  • 1 tablespoon butter for frying sage

Equipment

  • Baking sheet
  • Blender
  • Pot
  • Saucepan
  • Spoon
  • Fine mesh sieve

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and caramelized around the edges.
  2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the roasted pumpkin to the pot along with ground cinnamon and nutmeg. Stir to combine, allowing the spices to release their aroma.
  4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, allowing flavors to meld and pumpkin to soften further.
  5. Remove the pot from heat and use an immersion blender or transfer the soup to a blender to puree until smooth and velvety, then return to low heat.
  6. Stir in lemon juice and season with salt and pepper to taste, adjusting the seasoning to your preference. Let the soup heat through for a couple of minutes.
  7. Meanwhile, melt butter in a small skillet over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes, until fragrant and browned around the edges.
  8. Ladle the hot soup into bowls and garnish each with the crispy sage leaves for added aroma and texture.

Notes

For a richer flavor, you can add a splash of cream or coconut milk before serving. The crispy sage adds a delightful contrast; be careful not to burn the leaves while frying.