Description
A cozy and comforting Roasted Pumpkin Soup with Sage, perfect for chilly evenings.
Ingredients
Scale
- 1 medium pumpkin (about 2–3 lbs), peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh sage leaves, plus extra for garnish
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/4 cup toasted pumpkin seeds (for garnish)
Instructions
- Prepare the pumpkin by cutting it in half, scooping out the seeds, peeling the skin, and dicing it into small cubes.
- Preheat the oven to 400°F (200°C) and roast the diced pumpkin on a baking sheet with olive oil, salt, and pepper for 25-30 minutes.
- Sauté the chopped onion in a large pot with olive oil over medium heat until translucent, then add minced garlic and cook for an additional 1-2 minutes.
- Add the roasted pumpkin, vegetable broth, and fresh sage leaves to the pot, bring to a simmer, and cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Adjust seasoning with salt and pepper, then serve garnished with toasted pumpkin seeds and extra sage leaves.
Notes
- Choose sugar or pie pumpkins for the best flavor.
- Adjust seasoning to taste after blending.
- Consider adding cream for a richer texture.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin soup, roasted pumpkin, sage, cozy soup, fall recipes