This pumpkin soup recipe is like wrapping yourself in a cozy blanket on a chilly fall day. Smooth, earthy roasted pumpkin meets warm cinnamon and crispy sage in a creamy, comforting bowl that’s equal parts elegant and homey. Whether you’re hosting a fall dinner or just craving a nourishing bowl of warmth, this soup delivers on flavor, simplicity, and seasonal joy.
The best part? It’s incredibly easy to make and flexible enough to accommodate creamy indulgence or dairy-free needs. Let’s dive into the bowl that makes sweater weather feel like a hug.
Table of Contents
Why You’ll Love This Pumpkin Soup Recipe
- 🍁 Fall in a Bowl – Warm spices and seasonal pumpkin bring autumn to your spoon
- 🧄 Simple Yet Sophisticated – Everyday ingredients, elevated with herbs and cream
- 🥣 Perfect Texture – Silky-smooth, thanks to roasted pumpkin and blending
- 🕒 Make-Ahead Friendly – Stores well and tastes even better the next day
- 🌿 Customizable – Vegan-friendly with a few easy swaps
Ingredients
- 4 cups roasted pumpkin chunks (or canned pumpkin puree)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 8 fresh sage leaves (plus more for garnish)
- 4 cups vegetable broth
- ½ cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Pumpkin
Preheat oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25–30 minutes until tender and lightly caramelized. Let cool slightly. - Sauté Aromatics
In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until soft. Add garlic and cook 1 minute more. - Infuse with Spices
Stir in cinnamon and whole sage leaves. Cook for 2 minutes until sage is crisp and aromatic. Remove crispy sage and reserve for garnish. - Simmer the Soup
Add roasted pumpkin and broth to the pot. Stir to combine and simmer uncovered for 10 minutes. - Blend Until Smooth
Use an immersion blender to puree the soup until silky smooth. (Or carefully blend in batches in a regular blender, then return to pot.) - Finish & Season
Stir in heavy cream if using. Season with salt and pepper. Warm gently for another 5 minutes without boiling. - Serve & Garnish
Ladle into bowls. Top with crispy sage leaves and a swirl of cream or olive oil. Enjoy with crusty bread.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Nutrition Facts (Per Serving)
- Calories: ~210 (with cream)
- Carbs: 18g
- Fat: 13g
- Protein: 4g
- Fiber: 3g
Note: Based on estimates and will vary by ingredients used.
Tips & Variations
- 🥛 Dairy-Free Option: Swap cream for full-fat coconut milk or oat milk
- 🧡 No Time to Roast? Use canned pumpkin puree for quick prep
- 🍂 Pump It Up: Add nutmeg, cloves, or cayenne for extra fall flavor
- 🍞 Serve With: Garlic toast, grilled cheese, or rosemary focaccia
- 🌱 Make It Vegan: Skip cream or use a plant-based alternative
Whimsical Pumpkin Soup with a Kick of Cinnamon & Sage
Equipment
- Baking sheet
- – Large pot
- – Immersion blender (or regular blender)
- – Chef’s knife
Ingredients
- – 4 cups roasted pumpkin chunks or canned puree
- – 2 tbsp olive oil
- – 1 small onion chopped
- – 2 cloves garlic minced
- – 1 tsp ground cinnamon
- – 8 fresh sage leaves
- – 4 cups vegetable broth
- – ½ cup heavy cream optional
- – Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Roast pumpkin chunks with 1 tbsp olive oil for 25–30 mins. Cool.
- In a large pot, heat remaining oil. Sauté onion for 5 mins. Add garlic, cook 1 more.
- Stir in cinnamon and sage leaves. Cook 2 mins until sage is crisp. Remove sage for garnish.
- Add pumpkin and broth. Simmer uncovered for 10 mins.
- Blend until smooth with immersion blender. Stir in cream if using. Season to taste.
- Serve hot, topped with crispy sage and cream swirl.
Notes
– Store leftovers in fridge up to 4 days
– Add a dash of nutmeg or cayenne for a flavor boost
FAQs
Can I freeze this soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently.
What’s the best type of pumpkin to use?
Sugar pumpkins (also called pie pumpkins) are best for roasting. Butternut squash is also a great alternative.
Can I use dried sage?
Fresh sage is preferred for crisping and flavor, but you can use ½ tsp dried in the broth if needed.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove—don’t let it boil or the cream may separate.
Conclusion
This pumpkin soup recipe is more than just a cozy dish—it’s a love letter to autumn. With its rich aroma, smooth texture, and layered flavors, it’s the kind of meal that makes you slow down and savor. Whether you’re hosting friends or curling up solo, this whimsical bowl delivers nourishment, nostalgia, and a touch of seasonal magic.