Roasted Pumpkin Soup with Sizzled Sage

This warm and fragrant Roasted Pumpkin Soup, topped with crisp sizzled sage, offers the perfect comfort food experience for fall.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Fall

Calories: 250

For the Soup

1 medium sugar pumpkin (about 3 pounds, peeled and cubed) Alternately, use 6 cups of pre-cut pumpkin or butternut squash.
2 tablespoons olive oil Plus more for sizzled sage if not using butter.
1 large onion, chopped
3 cloves garlic, sliced
1 medium apple or carrot, peeled and chopped Adds sweetness and balance.
4 cups vegetable or chicken stock, low sodium
1/2 cup cream or coconut milk Optional for richness.

For the Sizzled Sage

Seasoning and Toppings

1/4 teaspoon ground nutmeg Optional but lovely.
to taste salt and black pepper
to taste roasted pumpkin seeds, Greek yogurt or sour cream, a drizzle of maple For finishing.

Preparation

Preheat oven to 400°F (200°C).
Chop the pumpkin into cubes, toss with olive oil, salt, and pepper, and spread on a sheet pan.
Roast the pumpkin until tender and slightly browned, about 25-30 minutes.
In a pot, heat remaining olive oil over medium heat, and sauté chopped onion and garlic until soft.
Add the chopped apple or carrot, roasted pumpkin, and stock to the pot.
Bring the mixture to a simmer and cook for another 10-15 minutes.

Blending

Allow the soup to cool slightly before blending to avoid hot splashes.
Blend in batches or use an immersion blender until smooth, adding the cream or coconut milk.

Sizzling Sage

In a small skillet, heat butter or olive oil over medium heat.
Add fresh sage leaves and cook until they are crisp, about 1 minute.
Spoon the warm sage oil over the soup before serving and scatter the crispy sage on top.

This soup can be made a day ahead. It keeps well in the fridge for up to 4 days and can be frozen for 2-3 months. Reheat gently before serving.