Description
This Easy Creamy Pumpkin Sage Soup is a quick and savory soup made with canned pumpkin puree, fresh sage, and pumpkin pie spice. Ready in just 15 minutes, it is creamy, comforting, and perfect for a cozy fall meal.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage
- 1 teaspoon pumpkin pie spice
- 4 cups chicken or vegetable broth
- 30 oz pumpkin puree
- 1/2 cup heavy cream
- Kosher salt and black pepper, to taste
- Fresh sage, heavy cream, and freshly cracked black pepper for garnish, optional
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened and beginning to brown. Add the chopped fresh sage and pumpkin pie spice and stir until the onions are coated and the spices are fragrant.
- Add the chicken or vegetable broth and pumpkin puree. 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. Season to taste with kosher salt and black pepper.
- Serve garnished with freshly cracked black pepper, fresh sage, and a swirl of heavy cream, if desired.
Notes
- Make it vegan: Use vegetable broth, olive oil or coconut oil instead of butter, and full-fat coconut milk instead of heavy cream.
- Leftovers can be frozen in an airtight container for up to 6 months or refrigerated for 3–5 days.
- If the soup is too thin: Let it simmer for a while before adding the cream until it thickens. If it is too thick, add more broth or water.
- Using fresh pumpkin: Peel and dice the pumpkin, add it after bringing the broth to a boil, and simmer until tender before pureeing. Roasted pumpkin can also be used.
- For a sweeter soup: Add 1–2 tablespoons of honey, maple syrup, or brown sugar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American