Roasted Pumpkin Sage Soup Recipe

Recipe By Slurrp

Roasted Pumpkin Sage Soup is a comforting and flavorful dish perfect for the fall season. The pumpkin is roasted to bring out its natural sweetness, while the sage adds a savory and earthy note. This creamy soup is rich and velvety, with a hint of warmth from the spices. It is a great way to use up leftover pumpkin and is sure to be a hit at any dinner table.

3.7
26 Rating -
Rate
Non Vegdiet
1hr 45minstotal
5minsPrep
1hr 40minsCook
1hr 45m.total
5m.Prep
1hr 40m.Cook
Roasted Pumpkin Sage Soup
plan
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ingredients serve

Ingredients for Roasted Pumpkin Sage Soup Recipe

  • 1/5 Small Pumpkin
  • 0.40 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/5 teaspoon Dried Sage
  • 0.40 tablespoon Butter
  • 1/5 Onion, Chopped
  • 0.60 cloves Cloves Garlic, Minced
  • 0.80 cup Vegetable Broth
  • 1.10 Sh Sage Leaves
  • 1/10 cup Heavy Cream
  • pinch Pinch Of Nutmeg

Directions: 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.
Nutrition
value
271
calories per serving
5 g Fat10 g Protein42 g Carbs16 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    10g
  • Carbs
    42g
  • Fiber
    16g

MacroNutrients

  • Carbs
    42g
  • Protein
    10g
  • Fiber
    16g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    350mg
  • Iron
    3mg
  • Vitamin A
    821mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    140mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    46mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    74mg
  • Manganese
    2mg
  • Phosphorus
    264mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp