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Roasted Pumpkin Soup with Toasted Sage and Apple Cider

This roasted pumpkin soup features tender, caramelized pumpkin chunks blended into a smooth, velvety base. The dish is enhanced with fragrant toasted sage leaves and a splash of apple cider, resulting in a warm, vibrant orange soup with a rich, comforting texture and a hint of seasonal sweetness and earthiness.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin (butternut or sugar pumpkin) peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil
  • 8 fresh sage leaves sage leaves for toasting
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup apple cider preferably unfiltered
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon butter optional, for extra richness

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the pumpkin for about 30-35 minutes until the edges are golden brown and caramelized, filling your kitchen with a warm, toasty aroma.
  3. While the pumpkin roasts, place the sage leaves in a dry skillet over medium heat. Toast them for about 1-2 minutes until crispy and fragrant, then set aside.
  4. In a large pot, melt the butter over medium heat (if using). Add the chopped onion and cook for 5-7 minutes until translucent and soft, releasing a sweet, mellow aroma.
  5. Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning.
  6. Transfer the roasted pumpkin to the pot, breaking it into smaller pieces for easier blending.
  7. Pour in the apple cider and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
  8. Use an immersion blender or transfer the soup carefully to a blender and blend until smooth and creamy. Return to the pot if needed and warm through.
  9. Season with salt and pepper to taste, adjusting until balanced in flavor.
  10. Serve the hot soup topped with the crispy toasted sage leaves for a fragrant garnish.

Notes

For a richer texture, stir in a tablespoon of heavy cream or coconut milk before serving. The toasted sage adds a lovely fragrant touch.