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Pumpkin Soup with Crispy Sage
Make pumpkin soup with crispy sage for a comforting autumn meal; creamy texture, aromatic herbs, ready in under an hour.
Golden Pumpkin Soup with Crispy Sage is a velvety, autumn-inspired entrée that combines puréed pumpkin with aromatic vegetables, vegetable or chicken stock, and warming spices such as nutmeg and ginger. Finished with a splash of cream (or coconut milk for a dairy-free option) and topped with pan-fried sage leaves that add an herbaceous crunch, the soup balances natural sweetness and gentle earthiness in a single bowl. It is most commonly prepared during the fall and early winter, when pumpkins are at their peak and comforting, seasonal dishes dominate holiday menus, yet its straightforward technique and readily available ingredients make it suitable for weeknight dinners year-round.
Pumpkin Soup with Crispy Sage
Need to clean out the fridge or plan ahead? The recipe transforms leftover roasted pumpkin—or even canned purée—into a 30-minute, freezer-friendly meal that’s packed with beta-carotene and fiber, making it ideal for quick weeknight dinners and effortless batch cooking.
Prep Time
15 minutes
15 minutes
Cook Time
40 minutes
40 minutes
Total Time
55 minutes
55 minutes
Ingredients
Pumpkin purée – 4 cups
- Unsalted butter – 2 tbsp
- Olive oil – 1 tbsp
- Yellow onion (medium), finely chopped – 1
- Garlic cloves, minced – 3
- Carrot (medium), diced – 1
- Celery stalk, diced – 1
- Vegetable stock (or chicken stock) – 4 cups
- Heavy cream – ½ cup
- Ground nutmeg – ¼ tsp
- Ground cinnamon – ¼ tsp
- Cayenne pepper – pinch
- Kosher salt – to taste
- Freshly ground black pepper – to taste
- Fresh sage leaves – 12
- Olive oil (for frying sage) – 3 tbsp
- Optional / suggested additions that enhance the recipe:
- Maple syrup – 1 tsp
- Toasted pumpkin seeds (pepitas) – 2 tbsp
- Greek yogurt or crème fraîche (for swirling on top) – ¼ cup
Method
Wash the pumpkin
- Peel the pumpkin
- Scoop out and discard the seeds
- Cut the pumpkin into cubes
- Peel the onion
- Chop the onion
- Peel the garlic
- Mince the garlic
- Peel the carrot
- Dice the carrot
- Heat olive oil in a large soup pot over medium heat
- Add the onion to the pot
- Add the carrot to the pot
- Add the garlic to the pot
- Sauté the vegetables until softened and lightly golden
- Add the pumpkin cubes to the pot
- Season the mixture with salt pepper and nutmeg
- Pour vegetable broth into the pot
- Bring the soup to a boil
- Reduce the heat to low
- Simmer the soup until the pumpkin is tender
- Melt butter in a small skillet over medium heat
- Add sage leaves to the melted butter
- Fry the sage leaves until crisp
- Transfer the fried sage leaves to a paper towel lined plate
- Turn off the heat under the soup
- Blend the soup with an immersion blender until smooth
- Stir cream into the blended soup
- Taste the soup and adjust seasoning if needed
- Ladle the soup into warm bowls
- Drizzle each bowl with the sage infused butter
- Top each bowl with crispy sage leaves
- Serve the pumpkin soup hot
Nutrition (whole recipe)
Calories
1705 kcal Protein
27 g Fat
133 g Carbs
117 g Fiber
34 g Sugar
55 g
1705 kcal Protein
27 g Fat
133 g Carbs
117 g Fiber
34 g Sugar
55 g
Notes
For deeper flavor, sauté the onions and garlic in browned butter before adding the pumpkin—those nutty notes echo the toasted sage. If you prefer extra body, stir in a small handful of cooked red lentils during the simmer; they vanish into the purée and boost protein without altering taste.
why this recipe
This pumpkin soup with crispy sage rewards every spoonful with a luxurious blend of velvety roasted pumpkin, subtle autumn spices, and nutty brown-butter notes, all crowned by shards of herb-fried sage that crackle like fallen leaves. Its vibrant golden hue looks stunning on the table, yet the ingredient list remains reassuringly simple and wholesome, delivering a nourishing dose of vitamins, fiber, and comfort without demanding hours at the stove. Whether you’re elevating a weeknight dinner or opening a holiday meal, the contrast of silky soup and fragrant crunch offers an elegant reminder that cold-weather cooking can be both effortless and unforgettable.
FAQs
FAQ acf
Frequently Asked Questions
Can I use canned pumpkin purée instead of fresh pumpkin, and will it affect the flavor or texture?
Yes—substitute an equal volume of good-quality, 100 % canned pumpkin purée and the soup will still be silky and flavorful. Because canned purée is already cooked and quite dense, you may need a splash more stock to reach your preferred consistency, and you’ll miss the subtle roasted notes fresh pumpkin delivers, but a pinch of extra nutmeg or a quick butter sauté of the purée can compensate easily.
How can I make this soup dairy-free while still keeping it creamy and flavorful?
Swap the butter for olive oil or a plant-based margarine, and replace the heavy cream with full-fat coconut milk (or an unsweetened cashew or oat cream). These alternatives keep the texture velvety while adding subtle nutty or coconut notes; if desired, stir in a tablespoon of nutritional yeast for extra depth.
Can I freeze this soup, and what’s the best way to reheat it without losing its silky texture?
Yes—let the soup cool completely, then ladle it (without the crispy sage garnish) into airtight containers, leaving 1 inch of headspace, and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of stock or cream to restore its silky consistency; avoid rapid boiling, which can cause separation. Finish with freshly fried sage just before serving.