Roasted Pumpkin Sage Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut a small pumpkin in half and remove the seeds and pulp.
• STEP 3.Drizzle the pumpkin halves with olive oil and sprinkle with salt, pepper, and dried sage.
• STEP 4.Place the pumpkin halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
• STEP 5.Once the pumpkin is cool enough to handle, scoop out the flesh and set aside.
• STEP 6.In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
• STEP 7.Add the roasted pumpkin flesh, vegetable broth, and fresh sage leaves to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 8.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 9.Return the soup to the pot and stir in heavy cream. Season with salt, pepper, and a pinch of nutmeg.
• STEP 10.Simmer for an additional 5 minutes to allow the flavors to meld together.
• STEP 11.Serve the roasted pumpkin sage soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh sage leaves.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup vegan, substitute the butter with olive oil and the heavy cream with coconut milk.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• If you don't have fresh sage, you can use dried sage, but reduce the amount by half.

Storage and Serving

• This roasted pumpkin sage soup is best served hot.
• Garnish with a drizzle of olive oil and a sprinkle of fresh sage leaves for added flavor and presentation.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.