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To make this soup, you need some key items: - 1 medium pumpkin (about 3-4 lbs), halved and seeds removed - 2 tablespoons olive oil - 1 onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried sage or a handful of fresh sage leaves, chopped - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 cup coconut milk (for creaminess) These ingredients will create a rich and tasty soup. The pumpkin gives it a sweet flavor, while sage adds warmth. The spices really make the dish pop! You can add a few extras to make the soup even better: - Pumpkin seeds for crunch - Fresh sage leaves for garnish - A drizzle of olive oil for added richness These optional items will give your soup a lovely finish. They add texture and flavor, making it feel more special. When picking a pumpkin, look for these points: - Choose a pumpkin that feels heavy for its size. - Look for a firm skin with no soft spots. - A deep orange color means it's ripe and sweet. Selecting a quality pumpkin makes a big difference in flavor. The best pumpkins yield a sweeter and creamier soup that everyone will love! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take your medium pumpkin, about 3-4 lbs. Cut it in half and remove the seeds. Brush the cut sides with olive oil and sprinkle salt on them. Place the pumpkin halves cut-side down on a baking sheet. Roast them for 40-50 minutes. You want the flesh to be soft. Once done, let it cool a bit. Scoop out the flesh with a spoon and set it aside. Discard the skin. This step brings out the pumpkin's sweet flavor. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook it for about 5-7 minutes. You want it soft and translucent. Then, add 3 cloves of minced garlic and cook for one more minute. This will make the kitchen smell amazing! Next, stir in the roasted pumpkin flesh, 4 cups of vegetable broth, 1 teaspoon of dried sage or fresh chopped sage, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of nutmeg. Season with salt and pepper. Bring this mixture to a boil, then reduce the heat. Let it simmer for 15 minutes. This helps the flavors blend well. Now comes the fun part! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a standard blender and blend it in batches. After blending, stir in 1 cup of coconut milk. This adds creaminess to the soup. Heat it for another 5 minutes, adjusting the seasoning if needed. Serve the soup hot. You can garnish it with pumpkin seeds, fresh sage leaves, or a drizzle of olive oil for extra flavor. Enjoy your delicious roasted pumpkin sage soup! To get that creamy texture, use coconut milk. It adds richness and flavor. Start by stirring in one cup of coconut milk after blending the soup. If you want more creaminess, add a bit more. You can also use heavy cream, but coconut milk keeps it dairy-free. Roasting the pumpkin gives it a deep flavor. Preheat your oven to 400°F. Brush the pumpkin halves with olive oil. This helps them roast evenly. Place them cut-side down on a baking sheet. Roast for 40 to 50 minutes. The flesh should be soft and tender. Let it cool before scooping out the flesh. This makes it easier to handle. Taste as you go! Start with the basic spices: sage, cinnamon, and nutmeg. Add salt and pepper to bring out the flavors. If you want a bolder taste, add more sage or a pinch of chili flakes for heat. You can also play with sweetness by adding a touch of maple syrup. Adjust the seasonings until it’s just right for you. Pro Tips Choose the Right Pumpkin: Opt for a sugar pumpkin or pie pumpkin for the best flavor and texture in your soup. Add Depth of Flavor: Consider roasting the garlic with the pumpkin for a sweeter, richer garlic flavor. Adjusting Consistency: If the soup is too thick, add more vegetable broth or water until you reach your desired consistency. Storage Tips: This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. {{image_2}} To make this soup vegan or dairy-free, simply skip the coconut milk or replace it with another plant-based milk. Almond milk or cashew cream works well. You can add more roasted pumpkin for creaminess. Using vegetable broth keeps it vegan-friendly. This way, you still enjoy rich flavors without any dairy. You can add other veggies for extra flavor and nutrition. Carrots, sweet potatoes, or even butternut squash blend well with pumpkin. Just roast them alongside the pumpkin. For a creamy texture, make sure to blend them into the soup. This gives your dish a colorful look and a mix of tastes. If you like heat, add some spice! You can include a chopped jalapeño or a pinch of cayenne pepper. Stir these in when you add the garlic. This adds warmth to the soup without overpowering the pumpkin flavor. Top with a swirl of hot sauce for an extra kick! After enjoying your roasted pumpkin sage soup, you may have some left. To store it, let the soup cool down first. Then, pour it into an airtight container. Make sure to leave some space at the top. This helps the soup expand if it freezes. You can keep the soup in the fridge for up to five days. If you want to save the soup for later, freezing is a great choice. Place the cooled soup in freezer-safe containers. You can also use freezer bags for easy storage. Just remember to label them with the date. The soup will stay fresh for about three months in the freezer. When you are ready to use it, just take it out and let it thaw in the fridge overnight. To reheat your soup, pour it into a pot and warm it over medium heat. Stir it often to prevent sticking. You may need to add a splash of water or broth if it thickens too much. If you prefer, you can also microwave it. Use a microwave-safe bowl and cover it to avoid splatters. Heat for one to two minutes, stirring halfway through. Enjoy your warm soup! Yes, you can use canned pumpkin. It saves time and is easy to use. Look for pure pumpkin, not pumpkin pie filling. One can (about 15 ounces) works well for this recipe. Canned pumpkin gives you a smooth texture and great flavor. If you want to skip coconut milk, try almond milk or cashew cream. Both options add creaminess without the coconut flavor. You can also use regular milk for a dairy option. Just remember to adjust the amount to keep the soup creamy. Roasted pumpkin sage soup can last up to five days in the fridge. Store it in an airtight container. If you want to keep it longer, consider freezing it. Just make sure to cool it first before freezing. This blog post walked you through making a delicious roasted pumpkin sage soup. You learned about key ingredients, step-by-step prep, and tips for perfect texture. We explored variations for different diets and discussed safe storage. To enjoy a tasty bowl anytime, remember to use fresh pumpkin and adjust flavors to your liking. With these tips, you can create a comforting soup that impresses every time. Happy cooking!

Roasted Pumpkin Sage Soup

A creamy and flavorful soup made with roasted pumpkin and sage, perfect for fall.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 1 medium pumpkin (about 3-4 lbs), halved and seeds removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried sage or a handful of fresh sage leaves, chopped
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • 1 cup coconut milk (for creaminess)
  • optional garnishes: pumpkin seeds, sage leaves, or a drizzle of olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Brush the pumpkin halves with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet. Roast in the oven for about 40-50 minutes, or until the flesh is tender.
  • Once roasted, allow the pumpkin to cool slightly before scooping out the flesh with a spoon. Discard the skin.
  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the roasted pumpkin flesh, vegetable broth, sage, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
  • Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer to a standard blender in batches.
  • Stir in the coconut milk and heat through for another 5 minutes, adjusting seasoning if necessary.
  • Serve hot, garnished with pumpkin seeds, fresh sage leaves, or a drizzle of olive oil.

Notes

For a richer flavor, use fresh sage leaves.
Keyword fall, pumpkin, soup, vegetarian