Description
A cozy and creamy pumpkin soup infused with sage, perfect for fall.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground sage
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground sage, cinnamon, and nutmeg. Cook for another minute until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring to a simmer.
- Reduce the heat and let the soup simmer for 15 minutes, stirring occasionally.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through but do not boil.
- Serve warm, garnished with fresh sage leaves.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- For added texture, top the soup with roasted pumpkin seeds or croutons before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg