Description
A warm and comforting creamy pumpkin soup enhanced with crispy sage leaves for a perfect cozy fall dinner. This recipe is easy to make with pantry-friendly ingredients and delivers deep, layered autumn flavors.
Ingredients
- 15 oz (425g) canned pure pumpkin (not pumpkin pie filling)
- 4 cups (950ml) vegetable or chicken broth, low-sodium
- 1 cup (240ml) heavy cream (can substitute coconut milk for dairy-free)
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 10–12 fresh sage leaves
- 2 tablespoons (28g) butter (or olive oil for vegan)
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: squeeze of lemon juice
- Optional: toasted pumpkin seeds for garnish
Instructions
- Heat butter in a large pot over medium heat. Add diced onion and cook slowly, stirring occasionally, until soft and golden, about 6 minutes.
- Add minced garlic and cook for another minute until fragrant but not browned.
- Stir in canned pumpkin and pour in broth. Mix well, scraping up any browned bits. Bring to a gentle simmer and cook for 5 minutes.
- Add nutmeg, salt, and pepper. Taste and adjust seasoning. Let soup simmer gently for 10 minutes, stirring occasionally.
- While soup simmers, heat 1 tablespoon butter or oil in a medium skillet over medium heat. Add sage leaves in a single layer and fry until crisp and golden brown, about 2-3 minutes, flipping once. Remove and drain on paper towels.
- Remove pot from heat. Use an immersion blender to puree soup until smooth and creamy. Alternatively, carefully blend in batches in a regular blender.
- Return pot to low heat. Stir in heavy cream and warm gently without boiling. Taste and adjust salt and pepper. Add a splash of broth or water if soup is too thick.
- Ladle soup into bowls and top each serving with crispy sage leaves. Optionally, add toasted pumpkin seeds or a drizzle of olive oil. Serve immediately warm.
Notes
[‘Take your time crisping sage on medium to medium-low heat to avoid burning.’, ‘Puree soup until silky smooth for best texture.’, ‘Use low-sodium broth to control salt levels.’, ‘Freshly grated nutmeg adds best flavor.’, ‘Add a splash of lemon juice or apple cider vinegar at the end to brighten flavors.’, ‘Make soup base a day ahead without cream; add cream and crisp sage before serving.’, ‘For vegan version, substitute heavy cream with coconut or cashew cream and butter with olive oil.’, ‘Reheat gently on stove with broth or cream to maintain creamy texture; avoid microwave reheating.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
Keywords: pumpkin soup, creamy pumpkin soup, crispy sage, fall recipe, cozy dinner, easy soup, autumn soup, vegetarian soup, vegan option