Delicious Roasted Pumpkin Soup with Sage Recipe
Introduction
As the cooler months approach, theres nothing quite like a warm, comforting bowl of roasted pumpkin soup with sage to lift your spirits. This nourishing and creamy soup is not only delicious but also packed with nutrients. Pumpkin, a fall favorite, is rich in vitamins A and C, along with antioxidants, while sage adds a fragrant herbal note that brightens up the flavors. This recipe will guide you through creating a delightful roasted pumpkin soup thats perfect for cozy evenings, gatherings, or a nourishing lunch.
Preparation Time
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 medium pumpkin (approximately 3-4 pounds)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for creaminess)
- Fresh sage leaves (about 10-12 leaves), chopped
- Toasted pumpkin seeds (for garnish, optional)
Equipment
- Large baking sheet
- Sharp knife
- Cutting board
- Large pot or Dutch oven
- Blender or immersion blender
- Measuring cups and spoons
- Spatula or wooden spoon
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
Begin by preheating your oven to 400ยฐF (200ยฐC). Carefully cut the pumpkin in half, scoop out the seeds, and peel if necessary. You can leave the skin on if you prefer to roast the pumpkin with skin, as it will be removed later when blending. Cut the pumpkin into chunks and place them on a large baking sheet.
Step 2: Roast the Pumpkin
Drizzle the pumpkin chunks with olive oil, sprinkle with salt, and toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and can be easily pierced with a fork. Once done, remove from the oven and set aside to cool slightly.
Step 3: Sautรฉ Onion and Garlic
While the pumpkin is roasting, heat a large pot or Dutch oven over medium heat. Add a bit more olive oil if necessary, and sautรฉ the diced onion until translucent, about 5-7 minutes. Add the minced garlic and continue to sautรฉ for an additional minute, taking care not to burn the garlic.
Step 4: Combine Ingredients
Once the pumpkin has cooled slightly, add it to the pot with the sautรฉed onion and garlic. Pour in the vegetable or chicken broth, ground cinnamon, nutmeg, and a pinch of salt and pepper. Stir well to combine all ingredients.
Step 5: Simmer
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This will allow the flavors to meld beautifully.
Step 6: Blend the Soup
Using a blender or immersion blender, carefully blend the soup until it reaches a creamy and smooth consistency. If using a traditional blender, allow the soup to cool slightly and blend in batches, ensuring not to overfill the blender.
Step 7: Final Touches
After blending, return the soup to the pot (if blended separately). Stir in the heavy cream for an added richness, adjusting the seasoning based on your taste. Add the chopped fresh sage leaves and let the soup heat through for another 5 minutes on low heat.
Variations
This roasted pumpkin soup can be easily customized to suit your preferences. Here are a few variations:
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Herb Infusion: Experiment with other herbs such as thyme or rosemary to complement the sage.
- Vegan Option: Substitute heavy cream with coconut milk or omit it entirely for a lighter version.
- Add Veggies: Incorporate other roasted vegetables like carrots or sweet potatoes for a depth of flavor.
Storage
Leftover pumpkin soup can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits, making it even more delicious! For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months.
When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.
Serving Suggestions
Roasted pumpkin soup pairs wonderfully with a variety of accompaniments:
- Crispy Bread: Serve with crusty baguette or rustic whole-grain bread for dipping.
- Garnishes: Top the soup with toasted pumpkin seeds, a drizzle of olive oil, or additional chopped sage for a beautiful presentation.
- Salads: A light arugula or spinach salad with a zesty vinaigrette complements the richness of the soup perfectly.
- Wine Pairing: Consider pairing with a glass of Sauvignon Blanc or a light red wine, such as Pinot Noir, to enhance your meal experience.
Conclusion
This roasted pumpkin soup with sage is a celebration of fall flavors, bringing warmth and comfort to your table. Whether youre enjoying it on a chilly evening or sharing it at a gathering, this soup is sure to impress. With easy preparation and the option to customize it to your tastes, theres no reason not to make this delightful dish part of your culinary repertoire. Grab your ingredients, follow the steps, and indulge in this nourishing pumpkin soup today!
