Roasted Pumpkin Soup
Try this savory roasted pumpkin soup enhanced with the warmth of sage on the next cold-weather night.
- 2 medium pie pumpkins (or 4 cups canned purée)
- 2 tbs butter
- 1 medium onion, diced
- 3 cloves garlic
- 1/2 tsp dry rubbed sage
- 4 cups broth
- 1/8 tsp ground nutmeg
- 1 dash cayenne
- 1/2 cup heavy cream
- Preheat the oven to 350 F.
- Cut the pumpkins in half and remove the seeds and pulp.
- Place the pumpkins cut-side down on a lightly greased baking sheet and roast until pumpkin is fork-tender, about 30-45 minutes. Set aside to let cool.
- Peel the skin off and cut into chunks. If you have a food processor, go ahead and toss the pumpkin pieces in. If not, mash them with a potato masher.
- Melt butter in a soup pot over medium heat. Sauté the onion until soft, about 5 minutes. Stir in the garlic and sage, then cook until onions become translucent, about 5 minutes more.
- Stir in the pumpkin purée and let cook for about a minute, then pour in the broth. Bring liquid to a boil, then reduce to a simmer and let cook for about 20 minutes.
- To make perfectly smooth, transfer to a food processor or blender to process. Once done, return to the pot.
- Stir in nutmeg, cayenne, cream, and salt and pepper if desired. Let simmer for 5 minutes more.
- Top with roasted pepitas, cream, or croutons and enjoy!
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