Cozy Roasted Pumpkin Sage Soup Recipe for Fall Comfort

The aroma of roasted pumpkin sage soup wafts through the kitchen like a cozy hug on a chilly day, warming your heart and soul. pumpkin spice quinoa cookies Imagine creamy pumpkin blended with aromatic sage, creating a bowl of pure comfort that dances on your taste buds. creamy mushroom soup.

this …

I remember the first time I made this soup; my kitchen transformed into a culinary wonderland, with friends gathered around, eagerly awaiting their first spoonful. Perfect for fall gatherings or a quiet night in, this rich and hearty soup is sure to impress even the pickiest eaters.

I once served this at a dinner party, and my guests couldn’t stop raving about it. One even asked if I could bottle it up and sell it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Look for pumpkins with a firm skin and no blemishes; they should feel heavy for their size.
• Fresh Sage: The key to vibrant flavor; choose bright green leaves that are not wilted.
• Onion: A medium onion adds sweetness; opt for yellow or white onions for the best results.
• Garlic: Fresh garlic cloves bring depth; avoid pre-minced varieties for optimal flavor.
• Vegetable Broth: Use low-sodium broth to better control salt levels in your soup.
• Coconut Milk: Adds creaminess without dairy; full-fat coconut milk yields the richest texture.
• Olive Oil: For roasting and sautéing; extra-virgin olive oil enhances flavor beautifully.
• Salt & Pepper: Season to taste; fresh cracked pepper elevates the overall dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing and peeling your fresh pumpkin. Cut it into cubes, ensuring they are about equal size for even roasting. Chop the onion and mince the garlic while you’re at it.

Roast the Pumpkin: Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast until tender and caramelized for about 25-30 minutes.

Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté diced onion until translucent. Stir in minced garlic until fragrant, about 1 minute—this is where your kitchen begins to smell amazing!

Add Broth & Pumpkin: Carefully add roasted pumpkin into the pot along with vegetable broth. Bring everything to a simmer so those flavors can mingle together beautifully.

Puree the Soup: Using an immersion blender (or regular blender if you prefer), blend everything until smooth. Adjust consistency with more broth if needed—aim for that velvety texture!

Add Coconut Milk & Sage: Stir in creamy coconut milk and chopped fresh sage into your pureed soup. Let it simmer gently for another 5-10 minutes while you daydream about how amazing dinner will be tonight!

This roasted pumpkin sage soup brings warmth and joy like nothing else! With each spoonful, you’re not just tasting but experiencing homemade goodness at its finest! roasted acorn squash soup.

Perfecting the Cooking Process

Start by roasting the pumpkin until tender; this enhances its natural sweetness. Meanwhile, sauté onions and sage in butter for flavor depth before blending everything together. brown butter pumpkin cookies.

Add Your Touch

Feel free to swap pumpkin for butternut squash or add a pinch of nutmeg for warmth. A splash of cream can elevate the soup’s richness too.

Storing & Reheating

Store leftover soup in airtight containers in the fridge for up to five days. Reheat on the stovetop over medium heat, stirring occasionally until hot.

Sharing this soup recipe reminds me of cozy family gatherings where everyone would ask for seconds, creating cherished memories around the table.

FAQ

Can I use canned pumpkin for Roasted Pumpkin Sage Soup?

For more inspiration, check out this Italian Sausage Pasta Soup recipe.

Using canned pumpkin works, but roasting fresh pumpkin boosts flavor significantly.

What can I substitute for sage in this recipe?

Thyme or rosemary can be good alternatives if you’re out of sage.

How can I make my soup spicier?

Add a pinch of red pepper flakes or cayenne pepper for some heat.

Print

Roasted Pumpkin Sage Soup

---

• Author: recipesnew
• Total Time: 55 minutes
• Yield: Serves approximately 6

Print Recipe

Pin Recipe

Description

Warm your soul with this Roasted Pumpkin Sage Soup, a comforting blend of creamy pumpkin and aromatic sage. Perfect for fall gatherings or cozy nights in, this soup combines sweet and savory flavors that will impress even the pickiest eaters. Easy to prepare, it features vibrant colors and rich textures, making it a delightful addition to any table.

---

Ingredients

Scale 1x2x3x

• 4 cups fresh pumpkin, cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper to taste

---

Instructions

1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
2. In a large pot over medium heat, sauté diced onion in olive oil until translucent. Add minced garlic and cook for an additional minute.
3. Stir in roasted pumpkin and vegetable broth. Bring to a simmer for about 10 minutes.
4. Blend the mixture until smooth using an immersion blender. Adjust consistency with more broth if desired.
5. Stir in coconut milk and chopped sage; let it simmer for an additional 5-10 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 490mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added depth of flavor, consider sautéing the onions with butter. You can substitute butternut squash for pumpkin or add a pinch of nutmeg for warmth. Garnish with crispy sage leaves for crunch.