Creamy Pumpkin and Sage Soup
This Creamy Pumpkin and Sage Soup is smooth, velvety, and packed with rich fall flavors. The combination of pumpkin, fresh sage, and a touch of cream creates a warm, comforting dish that’s perfect for any time of year.
Equipment
- Large pot For cooking the soup
- Immersion Blender For blending the soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups pumpkin puree canned or homemade
- 4 cups vegetable broth
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/2 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 tablespoon fresh sage chopped
- 1/4 teaspoon cayenne pepper optional, for heat
- 2 tablespoons pumpkin seeds toasted, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Stir in the pumpkin puree, vegetable broth, salt, black pepper, and nutmeg. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches and return the soup to the pot.
- Reduce heat and stir in the heavy cream and chopped sage. Let simmer for 5 more minutes.
- Taste and adjust seasoning as needed. If using, stir in a pinch of cayenne for heat.
- Ladle into bowls and garnish with toasted pumpkin seeds. Serve warm.
Notes
- For extra depth of flavor, roast fresh pumpkin instead of using canned puree.
- Leftovers store well in an airtight container in the fridge for up to 4 days.
- Pair with garlic bread or a fall-inspired salad for a complete meal.
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