Roast Pumpkin and Sage Soup

Roast Pumpkin and Sage Soup

Roast Pumpkin and Sage Soup is a cozy, flavorful dish that combines the natural sweetness of roasted pumpkin with the earthy, aromatic flavor of fresh sage.

Roasting the pumpkin enhances its sweetness, while the sage adds a savory, herby note to the soup. It’s a perfect fall or winter recipe, ideal for warming up on a chilly day.

Here’s a simple recipe for Roast Pumpkin and Sage Soup:

Roast Pumpkin and Sage Soup Recipe

Ingredients:

Pumpkin: 1 small (about 1.5-2 lbs), peeled, seeded, and chopped into chunks (or 4 cups of pumpkin puree)

Onion: 1 medium, chopped

Garlic: 2 cloves, minced

Fresh sage leaves: 8-10 leaves, finely chopped (plus extra for garnish)

Vegetable or chicken stock: 4 cups

Olive oil: 2 tablespoons

Salt and pepper: to taste

Ground nutmeg: a pinch (optional, for warmth)

Heavy cream or coconut cream: 1/4 cup (optional, for creaminess)

Balsamic vinegar: 1 tablespoon (optional, for depth of flavor)

Fresh parsley: for garnish (optional)

Instructions:

Roast the Pumpkin:

Preheat your oven to 400°F (200°C). Place the chopped pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast the pumpkin in the oven for 25-30 minutes, or until it’s tender and caramelized.

Sauté the Onion and Garlic:

While the pumpkin is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Roasted Pumpkin and Sage:

Once the pumpkin is roasted and tender, add it to the pot with the onions and garlic. Stir in the chopped sage leaves and cook for 2-3 minutes to allow the sage to infuse its flavor into the mixture.

Add the Stock:

Pour in the vegetable or chicken stock and bring the soup to a simmer. Let it cook for another 10 minutes, allowing the flavors to blend together.

Blend the Soup:

Remove the soup from the heat. Use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender.

Add Cream (Optional):

For a creamier texture, stir in the heavy cream or coconut cream. You can also add a splash of balsamic vinegar to deepen the flavor of the soup.

Season the Soup:

Taste the soup and adjust the seasoning with salt, pepper, and a pinch of nutmeg for added warmth. You can also add a little more sage if you want a stronger herby flavor.

Serve:

Ladle the soup into bowls and garnish with extra chopped sage and a sprinkle of fresh parsley if desired. Serve hot with crusty bread or a light salad.

Tips:

For extra flavor: You can roast a couple of garlic cloves along with the pumpkin to add a sweet, caramelized garlic flavor to the soup.

Vegan version: This soup is naturally vegan if you skip the cream and use coconut cream or leave it out entirely.

Make it spicier: If you like a bit of heat, add a pinch of chili flakes when roasting the pumpkin or sauté some chopped chili with the onion and garlic.

Roast Pumpkin and Sage Soup is the perfect balance of sweetness and savory flavor, with the roasted pumpkin providing a rich, comforting base and the sage offering a fragrant herbal note. Whether you enjoy it as a light lunch or as part of a cozy dinner, this soup is both nourishing and delicious.