Description
This creamy pumpkin soup is the perfect blend of savory and sweet, topped with crispy sage for a delightful crunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 can (15 oz) 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 olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Stir in the ground cumin and ginger, and cook for another minute until fragrant.
- Add the pumpkin puree and vegetable broth, and bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully blend in batches.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat through.
- In a small skillet, heat a tablespoon of olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 1-2 minutes. Drain on paper towels.
- Serve the soup hot, garnished with crispy sage leaves.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream.
- You can add a pinch of nutmeg for additional warmth and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 40
Keywords: creamy pumpkin soup, pumpkin soup recipe, soup with crispy sage, fall soup recipe, vegetarian pumpkin soup