Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
276 kcal
-
Course
Others
-
Cuisine
Vegetarian, gluten-free
Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)
Description
This Easy, Creamy Pumpkin Sage Soup features diced onions softened in butter and infused with fresh chopped sage and pumpkin pie spice for layered flavor. Chicken or vegetable broth is added along with canned pumpkin puree, and the mixture is brought to a gentle boil before blending into a smooth consistency. Heavy cream enriches the soup, giving it a luscious mouthfeel. Salt and black pepper seasoning are adjusted to taste.
The flavor melds the sweetness and earthiness of pumpkin with aromatic sage and warm spice. The texture is creamy and smooth, highlighting the pureed pumpkin's richness. Using canned pumpkin ensures consistent texture and flavor, while sautéing onions and sage releases their fragrances into the soup.
This soup is excellent served garnished with fresh cracked pepper, a swirl of cream, or additional sage leaves. It can be a comforting starter or light main dish during cooler months.
To make a vegan version, substitute vegetable broth, use olive or coconut oil instead of butter, and replace heavy cream with full-fat coconut milk. The soup freezes well for up to six months and refrigerates for 3-5 days. Adjust thickness by simmering longer to reduce or adding liquid to thin.
Ingredients
- 2 tablespoons butter
- 1 onion diced (yellow, white, or sweet)
- 1 tablespoon sage or 1 teaspoon dried, chopped, fresh
- 1 teaspoon pumpkin pie spice
- 4 cups chicken broth or vegetable broth
- 30 oz. pumpkin two small or one big can, or homemade, puree
- 1/2 cup heavy cream
- kosher salt to taste
- black pepper to taste
- sage for garnish (optional, fresh sage, fresh cracked pepper
- heavy cream
- black pepper
Instructions
- In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.
- Add the chicken or vegetable broth (4 cups) and the pumpkin puree (30 oz.). Bring to a gentle boil. Turn off the heat and puree the soup, using an immersion blender or standing blender. Stir in the heavy cream (½ cup). Season to taste with kosher salt and black pepper.
- Serve, garnishing with fresh cracked pepper, fresh sage, and a swirl of heavy cream if you like.
Notes
- Make a vegan version by using vegetable broth, replacing butter with olive or coconut oil, and substituting heavy cream with full-fat coconut milk.
- Store leftovers refrigerated for up to 3-5 days or freeze in an airtight container for up to 6 months.
- If the soup is too thin, simmer it longer before adding cream to thicken; if too thick, add broth or water to thin.
- Fresh pumpkin can be used by peeling, dicing, and boiling until tender before pureeing; roasting pumpkin before adding also works.
- For added sweetness, stir in 1-2 tablespoons honey, maple syrup, or brown sugar to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 276kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 144mg | 6% |
| Potassium | 711mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 33704IU | 674% |
| Vitamin C | 11mg | 12% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
