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Roasted Pumpkin Soup

Roasted Pumpkin Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 medium sugar pumpkin (about 2 1/2 lbs), peeled, seeded, cut into 2-inch chunks
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1/4 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 12 fresh sage leaves

Method
 

  1. Preheat oven to 400°F (200°C). Toss pumpkin, onion, and garlic with olive oil, salt, and pepper on a lined baking sheet in a single layer. Roast 30 to 35 minutes until tender and caramelized, stirring once.
  2. Let cool 5 minutes, then squeeze garlic out of skins. Transfer roasted vegetables and any pan drippings to a blender, add 2 cups broth, and blend until completely smooth, working in batches if needed.
  3. Pour purée into a pot, stir in remaining 2 cups broth, cream, and nutmeg. Simmer over low heat 5 to 10 minutes, stirring occasionally. Adjust salt to taste.
  4. In a small skillet, melt butter and fry sage leaves 1 minute per side until crisp. Ladle soup into bowls and drizzle with sage butter, then top with crispy leaves.

Notes

If the soup thickens after sitting, thin it with a splash of broth when reheating. For a dairy-free version, swap the heavy cream for full-fat coconut cream and use olive oil to fry the sage. The roasted garlic should be soft and spreadable after roasting; if it still feels firm, pop it back in the oven for 5 more minutes.