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Creamy Pumpkin Soup with Sage

This velvety pumpkin soup is pure comfort in a bowl and honestly one of my favorite ways to use up fall pumpkins. It's sophisticated enough for a dinner party but easy enough for a weeknight meal. Your family will love dunking crusty bread into this cozy soup!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups pumpkin puree about one 29-oz can
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut cream
  • 2 tablespoons fresh sage leaves chopped (plus extra for garnish)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional: pepitas and crème fraîche for serving

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
  2. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
  3. Stir in the pumpkin puree, broth, maple syrup, and nutmeg. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  4. Using an immersion blender, puree the soup until silky smooth. Alternatively, carefully transfer to a regular blender in batches (be careful with hot liquids!).
  5. Stir in the heavy cream and season generously with salt and pepper to taste. Let it simmer for another 5 minutes.
  6. Serve hot, garnished with crispy sage leaves, a drizzle of cream, and toasted pepitas if desired.