Pumpkin Soup with Sage and Cinnamon
This pumpkin soup is made by simmering roasted pumpkin chunks with aromatic herbs and spices, then blending until smooth for a velvety texture. It features subtle cinnamon and fresh sage, resulting in a creamy, fragrant dish with a hint of sweetness and spice, topped with toasted pumpkin seeds for crunch.
Equipment
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Frying Pan
Ingredients
- 1 kg pumpkin peeled, seeded, cut into chunks
- 2 tablespoons olive oil for roasting and sautéing
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon cinnamon ground
- 4 fresh sage leaves sage whole leaves
- 4 cups vegetable broth
- 1/2 cup heavy cream warm, for blending
- Salt and pepper to taste seasonings
- 1/4 cup pumpkin seeds toasted for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet and toss with 1 tablespoon of olive oil. Roast for about 25 minutes until tender and slightly caramelized, filling the kitchen with a warm, sweet aroma.
- While the pumpkin roasts, dice the onion and mince the garlic. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onions and sauté for 5-7 minutes until they soften and become translucent, stirring occasionally.
- Add the minced garlic and ground cinnamon to the onions. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning. The mixture should smell warm and inviting.
- Once the pumpkin is roasted and cool enough to handle, add the pumpkin chunks to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and simmer for about 10 minutes to allow flavors to meld.
- Meanwhile, fry the sage leaves in a small dry pan over medium heat for 1-2 minutes until fragrant and slightly crispy, then remove and set aside. This enhances their aroma without bitterness.
- Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup in batches to a blender and blend until creamy. Return to the heat if needed.
- Stir in the warm heavy cream and season with salt and pepper to taste. If the soup is too thick, add a splash of broth to loosen it up, stirring gently to combine. Taste and adjust seasonings as needed.
- Pour the soup into bowls and garnish with toasted pumpkin seeds and crispy sage leaves for added texture and aroma. Serve hot, enjoying the creamy, fragrant dish with a sprinkle of extra cinnamon if desired.
