We’re coming at you with pumpkin again! This time pumpkin sage soup. Seriously, the only way to describe this soup is fall bliss in your mouth. Seriously.
We joined a CSA this year and this week a sugar pumpkin came in our box. We were stoked! This is not like your carving pumpkin. These pumpkins are for eating! Creamy and sweet. We had ideas to make pumpkin bread and pumpkin chili, but been there done that. So instead we decided soup would be an excellent undertaking. And it was quite simple too.
We were feeling ambitious and creative, and so we let the ingredients we had on hand guide us. In other words, we didn’t follow a recipe. Liberating!
We combined yellow onion from our CSA box, garlic, paprika, a dash of cumin, and fresh sage with the pumpkin puree and called it soup. This is the most delicious soup we’ve slurped all fall.
Pumpkin is calling you. Happy double dipping!
Pumpkin Sage Soup – inspired by Food52 Your Best Recipe for Autumn Soup Contest
- 6 cups pumpkin puree (1 medium sugar pumpkin)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 3 sprigs fresh sage (or 1 tsp. dry sage)
- 1 Tbsp. Paprika
- 1 tsp. cumin
- 4 cups vegetable broth
- 1 cup water
- To make the pumpkin puree, start by heating oven to 425 degrees F. Cut pumpkin in half and scoop seeds out. If the pumpkin is too hard to cut, place in microwave for about 2 minutes to soften. Place pumpkin halves on baking sheet and roast for 30 minutes. Remove from oven and let cool (about 15 minutes). Scoop out pumpkin and place in large bowl. Using a fork, smash pumpkin. Add sage and mix until incorporated.
- Heat olive oil in a large pot over medium heat for 1 minute. Add minced garlic and onions. Cook until tender, about 4 minutes. Add paprika and cumin.
- Next, add pumpkin puree to large pot. Add vegetable broth and water, stir and then let simmer for 20 minutes.
- Working in batches, puree mixture in a blender (we used our vitamix).
- Garnish with sage. Enjoy!