As the chill of autumn settles in, I find myself longing for warm, comforting meals that embrace the season’s essence. The moment I blend together the rich flavors of roasted pumpkin and sweet potato, I feel a cozy nostalgia wrapping around me like a favorite blanket. This Roasted Pumpkin Soup with Sizzled Sage is more than just a recipe; it’s a hug in a bowl, bursting with plant-based goodness and vibrant spices. With the crunch of crispy sage and seeds on top, each spoonful brings a delightful contrast that dances on the palate.
Whether you’re looking for a simple weeknight dinner or a showstopper for a gathering, this hearty soup delivers both flavor and health benefits. It’s gluten-free, anti-inflammatory, and sure to impress any guest while being incredibly easy to whip up. Join me in creating a comforting dish that not only warms the soul but also supports our immune systems as we head into the cooler months!
Why is Roasted Pumpkin Soup with Sizzled Sage a Must-Try?
Comforting and Heartwarming: This soup envelops you in warmth, making it the perfect dish for chilly evenings.
Healthful Ingredients: Packed with immune-boosting vegetables, this recipe is not just delicious but also nutritious.
Versatile Substitutions: Easily customize it with butternut squash or sweet potatoes based on your preference or dietary needs.
Easy to Prepare: With a straightforward process, you can whip up this dish even on busy weeknights.
Crowd-Pleasing Flavor: The combination of earthy pumpkin and aromatic sage is sure to impress family and friends alike.
Seasonal Delight: Embrace the flavors of autumn with this seasonal favorite that feels both festive and comforting.
Roasted Pumpkin Soup Ingredients
• Discover the essential ingredients for your comforting bowl!
- Avocado oil or Olive oil: Used for roasting and sautéing. Substitution: Use any neutral oil if preferred.
- Butternut squash or Pumpkin (400g, peeled and chopped): Main ingredient providing base flavor and creaminess. Substitution: Delicata pumpkin recommended for taste; avoid carving pumpkins due to bitterness.
- Sweet potato: Adds natural sweetness and vibrant color. Substitution: Can be omitted or replaced with more butternut squash.
- Leek or Medium onion (diced): Provides savory depth. Note: Leeks may be better for low-FODMAP diets.
- Fresh ginger (1 inch, grated): Adds warmth and is anti-inflammatory. No substitution suggested.
- Garlic cloves (3, minced): Contributes strong flavor and immune support. Substitution: Garlic oil for a low-FODMAP option.
- Paprika (1/2 tsp) and Ground coriander (1/2 tsp): Spices for warmth and just the right touch of flavor. Use quality spices for best results.
- Vegetable stock (1.5 l): Forms the soup base, enhancing flavors. Substitution: Homemade stock for richer taste.
- Salt and pepper to taste: For seasoning.
- Sage leaves (10-16): Fried to make a crispy topping. Fresh is best; dried can be used but flavor will differ.
- Mixed sunflower + pumpkin seeds (3 tbsp): Adds crunch and healthy fats to garnish. Alternative: Use any toasted seeds on hand.
- Sumac or red pepper flakes (pinch): For finishing touch and flavor enhancement. Optional for that extra zest.
How to Make Roasted Pumpkin Soup with Sizzled Sage
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Preheat Oven: Begin by preheating your oven to 200°C (or 180°C for fan-forced). This step is crucial for ensuring your vegetables roast evenly and develop that delightful caramelization.
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Roast Vegetables: Toss the butternut squash and sweet potato in a baking tray with 1 tablespoon of oil and a sprinkle of salt. Roast them for about 30 minutes until soft and slightly golden, filling your kitchen with a warm, inviting aroma.
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Sauté Aromatics: In a non-stick soup pan, heat 1 tablespoon of oil over medium heat. Sauté the diced leek or onion for 2-3 minutes until translucent. Then, add the grated ginger and minced garlic, cooking for an additional minute until fragrant.
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Combine Ingredients: Now, add the roasted vegetables to the pan along with the spices, stock, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
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Blend: Carefully transfer the soup mixture to a blender and blitz until smooth and creamy. Take your time to ensure there are no chunky bits left; the creaminess is key to this comforting dish!
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Prepare Toppings: In a low-heat pan, add 2 tablespoons of oil. Arrange the sage leaves on one side of the pan and sprinkle the mixed seeds on the other. Fry them until crispy, which should take about 2 minutes. Watch closely to avoid burning!
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Serve: Ladle the creamy soup into bowls, generously topping each serving with the crispy sage and a sprinkle of the toasted seeds. Drizzle with sage oil and finish with a pinch of sumac or red pepper flakes for that extra touch.
Optional: Serve with crusty bread for delightful dipping!
Exact quantities are listed in the recipe card below.
Make Ahead Options
This Roasted Pumpkin Soup with Sizzled Sage is perfect for meal prep, allowing you to enjoy its comforting flavors even on the busiest nights! You can roast the butternut squash and sweet potato up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, the sautéed aromatics can be prepped ahead and kept refrigerated for up to 3 days. To maintain the soup’s deliciously creamy texture, blend all the components just before serving. When it’s time to enjoy, simply heat the soup on the stove, prepare the crispy sage and seeds, and finish with a sprinkle of your favorite seasonings. This way, you’ll have a warm, inviting bowl of Roasted Pumpkin Soup with Sizzled Sage ready in no time!
Roasted Pumpkin Soup with Sizzled Sage Variations
Feel free to get creative with this comforting soup and make it your own!
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Butternut Squash Swap: Replace pumpkin with pure butternut squash for a sweeter, more vibrant flavor.
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Low-FODMAP Option: Use garlic-infused olive oil instead of fresh garlic to keep it low-FODMAP yet flavorful.
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Coconut Cream Addition: Stir in a splash of coconut cream while blending for a rich, tropical twist that adds creaminess.
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Herb Boost: Add thyme or rosemary during the sautéing phase, enriching the soup with fragrant herbal notes that pair beautifully with pumpkin.
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Spunky Heat: Toss in a pinch of cayenne pepper or red chili flakes for a spicy kick that warms you from the inside out.
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Nutty Crunch: Substitute mixed seeds with toasted pine nuts for a buttery crunch that adds a gourmet touch.
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Nutmeg Nuance: Grate in a bit of fresh nutmeg just before serving to elevate the soup’s autumnal aroma and flavor.
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Smoky Twist: Incorporate smoked paprika for a deeper depth of flavor that tantalizes the palate, giving the soup a unique profile.
How to Store and Freeze Roasted Pumpkin Soup
Fridge: Store your leftover roasted pumpkin soup in an airtight container for up to 3 days. This way, you can enjoy the comforting flavors over several meals.
Freezer: This delicious soup can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers or bags for optimal storage.
Reheating: To reheat, simply thaw overnight in the fridge and warm gently on the stove. Add a splash of vegetable stock if needed to restore creaminess to your roasted pumpkin soup.
Portion Control: Consider freezing individual portions for quick, easy meals. Just scoop into your chosen containers for a grab-and-go option on busy days.
Expert Tips for Roasted Pumpkin Soup
- Balancing Flavors: Taste the soup before serving; adjust seasoning with salt and pepper to enhance the overall flavor of your roasted pumpkin soup.
- Creamy Consistency: For the ultimate velvety texture, avoid over-blending the soup; a smooth blend is ideal, but small flecks of texture are delightful too.
- Sautéing Right: Ensure your aromatics are sautéed just until fragrant. Overcooking can lead to bitterness; the ginger and garlic should be lightly golden for best flavor.
- Choosing Sage: Fresh sage imparts a beautiful flavor; if using dried, reduce the amount as it’s more concentrated and can overpower the dish.
- Optional Variations: Feel free to explore with spices! Nutmeg or a hint of cayenne can elevate your roasted pumpkin soup with sizzled sage, adding a unique kick.
- Storage Wisely: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove for a fresh taste, adding a splash of vegetable stock if it thickens too much.
What to Serve with Roasted Pumpkin Soup with Sizzled Sage?
Cozy up your table with delightful pairings that elevate this warm, comforting soup into a full culinary experience.
- Crusty Bread: The perfect companion for dipping, its hearty texture complements the creamy soup while soaking up those irresistible flavors.
- Mixed Green Salad: Fresh greens with a tangy vinaigrette provide a refreshing contrast, balancing the richness of the soup beautifully.
- Savory Cheese Toasts: Crunchy, cheesy toasts offer a delightful crunch and can be topped with your favorite herbs for added flavor.
- Roasted Vegetable Medley: Enhance the seasonal theme with a side of roasted root vegetables, echoing the autumnal flavors in your soup.
- Apple Cider: This warm beverage brings a hint of sweetness that harmonizes with the earthy notes of the pumpkin, creating a harmony in taste.
- Pumpkin Spice Muffins: For a sweet touch, pair your soup with these muffins, doubling down on the warm, autumnal flavors in a wholly delightful way.
- Full-bodied White Wine: A Chardonnay or Sauvignon Blanc’s crispness can cut through the richness of the soup and brighten the palate.
- Coconut Milk Rice: Serve alongside this fragrant, creamy rice as a unique twist, perfect for those who enjoy a touch of sweetness.
- Dark Chocolate Bark: A surprising yet delightful dessert choice to round off your meal, offering a rich contrast to savory dishes.
Roasted Pumpkin Soup with Sizzled Sage Recipe FAQs
What kind of pumpkin or squash should I use?
Absolutely! For the best flavor and creaminess in this Roasted Pumpkin Soup, I recommend using butternut squash or a cooking pumpkin. Avoid carving pumpkins, as they can be bitter. If you’re looking for a taste variation, delicata pumpkin is another excellent choice!
How long can I store the soup in the fridge?
You can store your leftover roasted pumpkin soup in an airtight container in the fridge for up to 3 days. Just make sure it’s cooled completely before sealing it up to maintain its flavors!
Can I freeze Roasted Pumpkin Soup?
Very much so! This soup can be frozen for up to 2 months. To freeze, allow it to cool completely, then transfer it into freezer-safe containers or bags. When ready to use, thaw it overnight in the fridge and reheat gently on the stove, adding a splash of vegetable stock if needed for creaminess.
What if my soup is too thick after blending?
No worries at all! If you find your soup is thicker than you’d like, simply add a little more vegetable stock or water gradually until it reaches your desired consistency. Blend again briefly to incorporate the additional liquid.
Is this soup suitable for a low-FODMAP diet?
Yes! By substituting garlic with garlic-infused oil and using leek instead of onion, this Roasted Pumpkin Soup can easily fit into a low-FODMAP diet. It’s a delicious way to enjoy a comforting bowl while being mindful of dietary restrictions!
Can I make this soup ahead of time?
Certainly! You can make this Roasted Pumpkin Soup a day ahead. Just cool it completely after cooking, store in the fridge, and reheat gently when you’re ready to serve. The flavors often deepen and enhance overnight, making it even more delightful!
Warm Up with Roasted Pumpkin Soup with Sizzled Sage Magic
Ingredients
Equipment
Method
- Preheat your oven to 200°C (or 180°C for fan-forced).
- Toss the butternut squash and sweet potato in a baking tray with 1 tablespoon of oil and a sprinkle of salt. Roast for about 30 minutes until soft and slightly golden.
- In a non-stick soup pan, heat 1 tablespoon of oil over medium heat. Sauté the diced leek or onion for 2-3 minutes until translucent. Then, add the grated ginger and minced garlic, cooking for an additional minute until fragrant.
- Add the roasted vegetables to the pan along with the spices, stock, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 15 minutes.
- Carefully transfer the soup mixture to a blender and blitz until smooth and creamy.
- In a low-heat pan, add 2 tablespoons of oil. Fry the sage leaves and mixed seeds until crispy, about 2 minutes.
- Ladle the creamy soup into bowls, generously topping each serving with the crispy sage and toasted seeds. Drizzle with sage oil and finish with a pinch of sumac or red pepper flakes.