A Silky Pumpkin Soup With Crispy Sage for an Elegant Appetizer

What kind of recipe is it?

Pumpkin Soup with Crispy Sage is a delightful, creamy dish that combines the natural sweetness of pumpkin with a hint of savory sage.

This vibrant and comforting soup is perfect for fall and winter, showcasing a rich texture and warming flavors that make it ideal for cozy nights.

It’s a versatile recipe suited for both vegetarians and those looking to impress guests at a dinner party.

Cooking this soup not only warms the heart but also celebrates seasonal ingredients, making it a must-try for any home cook.

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Ingredients

Ingredient	Quantity
Pumpkin (fresh or canned)	2 cups (fresh, peeled and cubed or 1 can, 15 oz)
Onion	1 medium, diced
Garlic	2 cloves, minced
Vegetable broth	4 cups
Heavy cream (or coconut milk for a dairy-free option)	1 cup
Olive oil	2 tablespoons
Fresh sage leaves	10-12 leaves
Salt	To taste
Black pepper	To taste
Nutmeg	1/4 teaspoon
Cinnamon	1/4 teaspoon (optional)

Feel free to adjust the quantities based on the number of servings desired or personal taste preferences!

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Cooking Steps

Prepare all ingredients: peel and cube 2 cups of fresh pumpkin (or open 1 can, 15 oz), dice 1 medium onion, and mince 2 cloves of garlic. Rinse and pat dry 10-12 fresh sage leaves.
In a large pot (3-4 liters or 3-4 quarts), heat 2 tablespoons of olive oil over medium heat (about 180 °C or 350 °F). Once the oil shimmers, proceed to the next step.
Add the diced onion to the pot and sauté for 5-7 minutes until translucent and fragrant, stirring occasionally. The onions should become soft and slightly golden.
Incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add the prepared pumpkin and pour in 4 cups (960 ml) of vegetable broth. Stir to combine and increase heat to medium-high (about 200 °C or 400 °F) until the mixture comes to a gentle boil.
Once boiling, reduce heat to low (about 90 °C or 200 °F) and cover the pot. Simmer for 20-25 minutes until the pumpkin is tender and easily pierced with a fork.
While the soup simmers, prepare the crispy sage: in a small skillet over medium heat, add a touch of oil and heat until it shimmers. Carefully place the fresh sage leaves in the skillet and fry for 1-2 minutes until they’re crispy and dark green. Remove and drain on paper towels.
After the pumpkin is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a blender (be cautious of hot splatter).
Stir in 1 cup (240 ml) of heavy cream (or coconut milk for a dairy-free option), along with salt, black pepper, nutmeg, and cinnamon (if using), to taste.
Heat the soup gently on low (about 85 °C or 185 °F) for 5 minutes, stirring occasionally.
Taste and adjust seasoning as desired. If the soup is too thick, add additional vegetable broth or water to reach the desired consistency.
Serve the soup hot, garnished with crispy sage leaves on top. Enjoy the rich aroma and creamy texture!
If there are leftovers, allow the soup to cool to room temperature before transferring to airtight containers.
Store in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat gently on the stovetop (medium-low heat) before serving again.

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Variations

Spicy Pumpkin Soup: Add 1 teaspoon of cayenne pepper or a diced jalapeño during the onion sauté for a spicy kick.
Coconut Curry Pumpkin Soup: Substitute heavy cream with 1 cup (240 ml) of coconut milk and add 2 tablespoons of red curry paste for a Thai-inspired flavor.
Vegan Pumpkin Soup: Use vegetable broth and replace heavy cream with 1 cup (240 ml) of unsweetened almond or cashew milk, ensuring a creamy texture without dairy.
Roasted Pumpkin Soup: Instead of cubing fresh pumpkin, roast the pumpkin cubes at 200 °C (400 °F) for 25-30 minutes before adding them to the pot for a deeper, caramelized flavor.

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Tips on plating and presentation

After experimenting with different variations of pumpkin soup, it’s time to think about how to serve it beautifully.

I like to use a shallow bowl, pouring the soup gently in the center. A drizzle of cream or olive oil adds elegance, while the crispy sage can be artfully placed on top.

Finally, garnishing with a sprinkle of pumpkin seeds brings a delightful crunch.

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What other dishes can I pair it with?

Have you ever thought about what dishes complement pumpkin soup perfectly?

I love pairing it with a simple arugula salad topped with roasted nuts and a light vinaigrette.

A warm, crusty baguette also makes a fantastic side.

If I’m feeling adventurous, I’ll serve it alongside herb-crusted chicken or stuffed mushrooms for an elegant touch that balances the soup’s rich flavors beautifully.

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What drinks can I pair it with?

When I enjoy a bowl of pumpkin soup, I often find that a glass of crisp white wine, like Sauvignon Blanc or Chardonnay, enhances the experience beautifully.

If I’m in the mood for something different, I’ve also paired it with a light, citrusy beer or even a spiced apple cider.

Each option balances the soup’s creamy texture and rich flavor perfectly.

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Frequently Asked Questions

Can I Use Canned Pumpkin for This Soup?

Absolutely, I use canned pumpkin all the time in my soups! It saves time and still gives a delicious, creamy texture. Just double-check the label for added ingredients to keep it simple and tasty.

How Long Can I Store Leftover Soup?

I usually store leftover soup in the fridge for about three to four days. If I want it to last longer, I freeze it in airtight containers, where it can stay fresh for up to three months.

Is This Soup Suitable for Vegan Diets?

Yes, this soup’s suitable for vegan diets. I always check for dairy and use plant-based alternatives. It’s hearty and flavorful, making it a fantastic choice for anyone wanting a delicious vegan meal option.

What Type of Pumpkin Works Best for This Recipe?

I find that sugar pumpkins work best for this recipe. Their sweet, creamy flesh creates a luxurious texture, making the soup incredibly rich. You’ll love how the flavors come together beautifully with this choice!

Can I Freeze This Soup for Later Use?

Absolutely, I freeze this soup all the time! Just let it cool completely, then store it in airtight containers. When you’re ready, thaw it in the fridge and reheat— it tastes just as delicious!