Roasted Pumpkin and Sage Soup is a velvety, comforting soup that perfectly captures the flavors of autumn. With naturally sweet roasted pumpkin, aromatic fresh sage, and a touch of cream or coconut milk, this soup is both nourishing and elegant.

The roasting process brings out the pumpkin’s natural sugars, deepening the flavor, while sage adds an earthy, savory note that balances the sweetness. Perfect as a starter for a dinner party or as a cozy meal on a chilly evening, this soup is a true celebration of seasonal produce.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of sweet and savory, with a creamy texture that feels indulgent without being heavy. The aroma of roasted pumpkin and sage filling the kitchen is irresistible, and it’s a dish that everyone appreciates, from family dinners to festive gatherings.

Why This Is a Must-Try Dish

This is a must-try dish because it turns simple seasonal ingredients into a luxurious soup. It’s comforting, nutrient-rich, and can be easily adapted to be vegan or dairy-free. The roasted flavor and fresh herbs make it stand out from ordinary pumpkin soups.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Servings: 4–6 servings
Calories: Approximately 180–220 calories per serving

Course: Starter / Main Course
Cuisine: Modern European / Comfort Food

Ingredients

• 1 medium pumpkin (about 2–3 lbs), peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 6–8 fresh sage leaves, chopped
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup cream or coconut milk
• Optional garnish: roasted pumpkin seeds, drizzle of cream, or fresh sage leaves

Cooking Directions

Roast the pumpkin, sauté aromatics, simmer with broth and herbs, blend until smooth, and finish with cream or coconut milk.

Step-by-Step Preparation Method

Step 1: Preheat the oven to 200°C (400°F). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.

Step 2: In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 4–5 minutes.

Step 3: Add the roasted pumpkin to the pot along with the chopped sage and nutmeg. Pour in the broth and bring to a gentle simmer for 10–15 minutes to allow flavors to meld.

Step 4: Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.

Step 5: Stir in the cream or coconut milk, adjusting to taste. Heat gently, but do not boil. Adjust seasoning with salt and pepper.

How to Serve This Recipe

Serve the soup hot in bowls, garnished with a drizzle of cream, a sprinkle of roasted pumpkin seeds, or fresh sage leaves. Pair with crusty bread or a light salad for a complete meal.

Recipe Tips

• Roasting the pumpkin enhances sweetness and adds depth to the soup.
• Fresh sage is preferred, but dried sage can be used in a pinch.
• Blend carefully to achieve a silky smooth texture; strain if desired for extra creaminess.
• For extra flavor, roast a few garlic cloves with the pumpkin.

Variations in Detail

• Vegan/Dairy-Free: Use coconut milk instead of cream.
• Spicy Twist: Add a pinch of cayenne pepper or smoked paprika.
• Nutty Flavor: Top with toasted pumpkin seeds or a swirl of nut butter.
• Herbal Variations: Substitute sage with thyme or rosemary for a different aroma.

Freezing and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Special Equipment Needed

• Baking sheet for roasting
• Large pot or saucepan
• Immersion blender or countertop blender
• Knife and cutting board

Frequently Asked Questions

Can I use canned pumpkin?
Yes, but fresh roasted pumpkin gives a deeper flavor and better texture.

Can I make this soup ahead of time?
Yes, it can be made a day in advance and reheated gently.

How do I prevent the soup from being too thin?
Roast the pumpkin well and reduce the broth slightly if needed.

Can I add other vegetables?
Yes, carrots or sweet potatoes can be added for extra sweetness and color.

Conclusion

Roasted Pumpkin and Sage Soup is a comforting, flavorful, and visually stunning dish that showcases the best of autumn produce. With its creamy texture, aromatic herbs, and natural sweetness, it’s a perfect starter, main course, or light dinner. Easy to prepare and full of depth, this soup is a must-try for anyone seeking wholesome, cozy, and delicious flavors.