Creamy Pumpkin Soup
Prep Time:
15 minutes
Cook Time:
45 minutes
Serves:
4
Preparation
1. Prepare the roasted ingredients:
If not already roasted, roast the pumpkin, garlic, onion, and red pepper at 400°F (200°C) until tender and caramelized (about 25–30 minutes).
2. Blend the base:
In a blender or food processor, combine roasted pumpkin, garlic, onion, and red pepper. Add about 2 cups of chicken stock and blend until smooth.
3. Simmer the soup:
Pour the puree into a large pot over medium heat. Add the remaining chicken stock as needed for your desired thickness. Stir in cream, olive oil, salt, white pepper, garlic powder, and cumin. Simmer for 10–15 minutes, stirring occasionally.
4. Toast the toppings:
In a small skillet, heat 1 tablespoon olive oil over medium heat. Fry the sage leaves until crisp (about 10–15 seconds per side). Remove and drain on paper towel. In the same pan, toast the pumpkin seeds until lightly golden and fragrant. Sprinkle with sea salt.
5. Serve:
Ladle the soup into warm bowls. Drizzle with a touch of olive oil, then top with crispy sage leaves and toasted pumpkin seeds.
Enjoy!
Serve with crusty bread or a swirl of cream for an extra-luxurious finish.
About The Recipe
Smooth, savory, and lightly spiced, this creamy pumpkin soup brings together the natural sweetness of roasted pumpkin with hints of garlic and cumin. Finished with crispy sage and crunchy pumpkin seeds for the perfect fall bowl.
Ingredients
For the Soup:
4 cups roasted pumpkin, cubed
1 head roasted garlic, cloves squeezed out
½ roasted red pepper, peeled
1 small roasted onion, roughly chopped
4-6 cups chicken stock (adjust for desired consistency)
¼ cup heavy cream
1 tbsp olive oil
½ tsp coarse sea salt (or to taste)
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp ground cumin
For the Topping:
2 tbsp pumpkin seeds (green, hulled)
6–8 sage leaves (green or purple varieties)
1 tbsp olive oil (for frying sage and toasting seeds)
Pinch of sea salt