So Here’s Why This Pumpkin Sage Soup Means So Much To Me
You know, every year as soon as the leaves start trading their green for a bit of fiery orange (they don’t even ask nicely), I just have to make this soup. Possibly the first time I cooked it, I spilled half the sage all over the counter and the cat got his paws in it. But you live, you learn, and now it’s become a sort of kick-off to sweater season in our house. There’s something about pumpkin and sage together that just makes me want to put on my wooliest socks and, I dunno, belt out November Rain—do you ever get that? Or is it just me? Anyway. This is the soup I turn to when I want to feel all cozy and full-of-good-ideas, even though I’m usually out of half the ingredients and winging it a bit.
Why You’re Gonna Love This (Or, Why My Family Does)
I make this soup when the day’s just gotten the better of me (which is more often than I care to admit, haha). My kids actually gobble it up without the usual “what’s in this?” inquisition—which I chalk up to the creaminess and maybe the tiny amount of butter. My sister says it reminds her of a fancy restaurant soup, which I think is overdoing it; but you know what, if they’re licking their bowls, who am I to argue? Plus it’s dead simple. (Except the one time I grabbed the wrong squash—butternut is not a crime, people! It’s just a little different.)
What You’ll Need (Plus My Two Cents on Substitutions)
- 2 tbsp olive oil (Or butter, or do a mix. If you’re feeling posh, brown butter adds a nutty kick.)
- 1 medium onion, diced (Yellow or white—red’s a bit much unless that’s all you’ve got. I mean, who’s judging?)
- 3–4 garlic cloves, minced (I’ve chopped, crushed, even lazily used the jarred stuff once. It’ll do, in a pinch.)
- 1 heaping tsp fresh sage, finely chopped (Or a scant 1/2 tsp dried. Sometimes I swap in rosemary if I can’t get sage fresh.)
- 1 can (15 oz) pure pumpkin puree (NOT pumpkin pie filling. My cousin made that mistake. Never again.)
- 3 cups vegetable broth (Chicken broth if I want it richer. Bouillon cubes dissolve fine.)
- 1/2 cup heavy cream (Milk works for a lighter vibe, or coconut milk if you want it dairy free. My grandmother swore by double cream, but frankly it’s a splurge.)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional, but magic)
- Optional: a squeeze of lemon, dash of cayenne, sprinkle of parmesan to serve
The No-Fuss Directions (With My Personal Play-by-Play)
- Heat the olive oil in your favorite soup pot. (You know, the one with the slightly warped bottom—mine’s been with me for years.) Add onion and cook until soft, around 5 minutes. If it goes a bit brown, don’t panic; honestly, I like the extra flavor.
- Stir in the garlic and sage. Give it a minute; you’ll smell when things get interesting. (This is usually the point where the dog comes sniffing around.)
- Add pumpkin puree and broth. Stir well—there’s a moment where it looks a bit like baby food. Ignore. Bring to a gentle simmer.
- Let it cook for about 15 minutes. Cover it if you remember. I sometimes forget. Soup doesn’t mind.
- Turn off the heat and carefully blend everything smooth. You can use an immersion blender (so handy), but a regular blender works—just do it in batches and vent the lid (I once decorated my ceiling with pumpkin. Wouldn’t recommend.)
- Return to pot. Stir in the cream. This is where I sneak a first taste—and maybe a bit more salt or that pinch of nutmeg. Heat gently, don’t boil, or you risk splitting the dairy (learned the hard way).
- Ladle into bowls, add a squeeze of lemon or a sprinkle of parmesan if that’s your style. Or both. Go wild, it’s your soup!
Notes from My Kitchen To Yours
- Once made this ahead of time and, weirdly, it tasted better the next day. Maybe it’s just my fridge, who knows—give it a try.
- If the soup’s too thick, add a splash more broth or even water. There’s no soup police here.
- Sometimes I roast the garlic first (when I’m feeling patient, which isn’t often). The flavor’s deeper—might be worth it if you’ve got time.
My “I-Just-Had-To-Try” Variations (Not All Winners)
- Coconut milk instead of cream is great if you want it vegan. The flavor’s a touch tropical, but that’s not a bad thing in my book.
- Once tried adding curry powder. Let’s just say my family was…confused. Actually, don’t recommend that one unless you’re really into curry pumpkin fusion.
- Sprinkle on pumpkin seeds for crunch. Or crispy bacon—oh man, that’s good stuff right there.
Equipment I Actually Use (and How to Fake It)
- Saucepan or soup pot. If you have a Dutch oven, great. If not, literally any large-ish saucepan will do.
- Immersion blender is my knight in shining armor, but if you’ve only got a regular blender, just do it in batches and keep a kitchen towel over the lid. Or you can carefully mash with a potato masher, though it’s more “rustic.” Not my finest hour.
How Long Does This Keep? (Hint: Not Long in My House!)
Fridge: Up to 3 days, maybe 4 if you push it. I haven’t tested longer because, honestly, it’s usually gone within a day. Reheat gently on the stove or zap it in the microwave if you’re impatient.
Freezer: Yeah, you can freeze it. I portion into containers, let it thaw overnight in the fridge, then whisk when reheating. Cream might separate just a tad, but a quick stir brings it back together.
How I Serve It (And What I Wish I Tried Sooner)
Crusty bread for dunking is a must-have (according to my husband, anyway). Sometimes, I swirl a spoonful of Greek yogurt on top and add fresh cracked pepper, just for a bit of drama. It’s surprisingly nice in a thermos for autumn walks—although, mind you, I once forgot the lid, and pumpkin soup on jeans is not a vibe.
What I’ve Learned the Hard Way (My “Pro” Tips)
- Don’t boil the soup after adding cream—just don’t. It splits, and then you’re basically starting over. Ask me how I know…
- Taste before adding more salt! (One time I doubled up thinking I missed it, ended up with what I call “lake soup.”)
- Start with less sage and add more if you’re unsure. Too much tastes like a Christmas candle. Won’t make that mistake again!
Soup Questions I’ve Actually Gotten (And My Not-So-Perfect Answers)
- Can I use fresh pumpkin instead of canned?
Oh for sure! Just peel, cube, and roast it until soft. Actually, it’s a bit more work but the flavor’s earthier. Sometimes I’m just lazy and stick to canned, to be honest. - Is there a dairy-free/vegan way?
Yup—use coconut milk or your favorite unsweetened plant milk. A splash of olive oil at the end adds that silky finish, too. - How do you avoid it being bland?
Loads of black pepper, a bit of lemon, or just that sprinkle of parmesan on top helps—don’t be afraid to keep tasting as you go. One time I used a broth that was basically water, and boy, was that a mistake. - Where do you get good sage?
Farmer’s market is my go-to when in season. Otherwise, dried stuff from the shop works, but I chop it up real fine. I mean, if you’re interested in growing your own, this page is brilliant. - Which pumpkin puree do you buy?
Libby’s is popular (my gran would say it’s the gold standard), but honestly, any plain, unsweetened brand is fine. You don’t need anything fancy. Here’s a decent rundown I came across if you’re curious: Serious Eats canned pumpkin taste test.
On an unrelated note—have you ever noticed how you can never quite reacquire the same level of coziness you felt at six years old watching cartoons with a bowl of soup? That’s what I’m always chasing with this recipe. If you make it, let me know how it turns out—or if your cat tries to help, like mine did. Happy cooking!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 800g (about 4 cups) pumpkin puree
- 3 cups vegetable broth
- 10 fresh sage leaves, chopped
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
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2Add minced garlic and chopped sage leaves, cooking for 1-2 minutes until fragrant.
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3Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes.
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4Remove from heat and use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
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5Return soup to the pot if needed, stir in heavy cream, and season with salt and black pepper to taste. Heat gently until warmed through.
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6Serve hot, garnished with extra sage leaves or a swirl of cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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