Whimsical Pumpkin Soup with a Kick of Cinnamon & Sage
A velvety smooth pumpkin soup recipe kissed with cinnamon and sage. Cozy, comforting, and perfect for chilly fall evenings.
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
- For a vegan version, use coconut milk instead of cream
- Store leftovers in fridge up to 4 days
- Add a dash of nutmeg or cayenne for a flavor boost
- Store leftovers in fridge up to 4 days
- Add a dash of nutmeg or cayenne for a flavor boost