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Herb-Infused Pumpkin Soup

This pumpkin soup is made by simmering roasted pumpkin with fresh sage and aromatics until tender, then blending it into a velvety, smooth texture. The soup showcases a rich, earthy pumpkin flavor enhanced by herbal notes, with a creamy consistency and a bright green hue from the sage garnish. It’s perfect for sipping on chilly autumn evenings and features a sophisticated yet comforting presentation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pumpkin preferably sugar or pie pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • 1 small onion roughly chopped
  • 3 cloves garlic minced
  • 4 leaves fresh sage whole leaves, plus extra for garnish
  • 4 cups vegetable broth
  • 0.5 cup cream or coconut milk for dairy-free option
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting board
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven until the pumpkin is tender and slightly caramelized, about 25-30 minutes.
  2. While the pumpkin roasts, melt a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in minced garlic and whole sage leaves, cooking until the garlic is fragrant, about 1 minute.
  3. Add the roasted pumpkin to the pot, and pour in the vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  4. Remove the sage leaves if desired or leave them in for added flavor. Use an immersion blender to carefully blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, transfer the mixture in batches to a blender and purée until silky.
  5. Stir in the cream (or coconut milk) into the blended soup, and season with salt and pepper to taste. Warm everything together gently over low heat, just until heated through.
  6. Serve the soup hot, garnished with fresh sage leaves or a drizzle of cream if desired. Enjoy the rich, herbal aroma and smooth, vibrant soup texture.

Notes

For a dairy-free version, substitute coconut milk for cream. To enhance flavor, add a splash of apple cider vinegar or a pinch of smoked paprika. Always peel the pumpkin before roasting to ensure a smooth soup texture.