Roasted Pumpkin Soup

Why This Recipe Works

The secret is in the roasting. High heat evaporates moisture and caramelizes the natural sugars in pumpkin, creating deep, complex flavor that boiled or steamed pumpkin simply can't match. Roasting the onion and garlic alongside adds even more caramelization. The fried sage in brown butter provides an aromatic, crispy contrast to the silky soup, while the sage-infused butter drizzle ties everything together.

Ingredient Notes

Choosing the Right Pumpkin

Not all pumpkins are created for soup. Look for sugar pumpkins (also called pie pumpkins), Long Island cheese pumpkins, or Jarrahdale pumpkins—all bred for eating with sweet, dense flesh. Avoid decorative jack-o-lantern pumpkins which are watery and stringy. Butternut squash is an excellent substitute that roasts beautifully.

Fresh Sage

Fresh sage is essential for both frying and flavor. The leaves should be dry before frying—any moisture causes dangerous splattering. Choose large, unblemished leaves for the prettiest garnish. The remaining sage can be minced and added to the soup itself for deeper herb flavor.

Heavy Cream

Heavy cream adds richness and smooths out the roasted flavors. You can substitute half-and-half for lighter soup, or coconut cream for dairy-free. The cream is added at the end and barely simmered to preserve its fresh flavor.

Brown Butter

The butter used to fry the sage becomes brown butter automatically—those golden milk solids add nutty depth. This precious butter gets drizzled over each bowl, so don't waste a drop. Watch carefully to avoid burning; it goes from brown to black quickly.

Step-by-Step Guide

1. Prep and Roast

Cut the pumpkin in half through the stem and scoop out seeds (save them for roasting!). Brush cut sides generously with olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet. Add quartered onion and a halved head of garlic. Roast at 400°F for 40-45 minutes until the pumpkin is completely tender and caramelized on the bottom.

2. Extract the Good Stuff

Let everything cool slightly until handleable. Scoop the soft pumpkin flesh from the skin—it should slide out easily. Squeeze the roasted garlic from its papery skins. The onion should be sweet and jammy. Add everything to your blender or directly to a pot if using an immersion blender.

3. Blend to Silk

Add broth and blend until completely smooth. For the silkiest texture, blend longer than you think necessary—a full 2 minutes in a high-speed blender creates restaurant-quality smoothness. Transfer to a pot and heat gently.

4. Finish with Cream

Stir in cream, nutmeg, and cinnamon. The spices should be subtle, enhancing the pumpkin's natural flavor rather than overpowering it. Taste and adjust seasoning—roasted pumpkin can handle more salt than you expect. A drizzle of maple syrup adds lovely depth if your pumpkin isn't very sweet.

5. Make the Fried Sage

This step requires attention but takes only 2 minutes. Heat butter over medium heat until it foams, then subsides. When you see golden brown bits forming, add completely dry sage leaves. They'll sizzle dramatically—fry just 20-30 seconds until they darken slightly but before they burn. Transfer immediately to paper towels. The sage crisps as it cools.

Serving Suggestions

Ladle soup into warmed bowls. Drizzle with the sage-infused brown butter first. Top with crispy fried sage leaves, toasted pepitas, and a generous dollop of crème fraîche or sour cream. The contrast of textures—silky soup, crispy sage, crunchy seeds, cool cream—makes each bite interesting. Serve with crusty sourdough for dipping.

Variations

• Maple Bacon: Top with crumbled crispy bacon and extra maple syrup drizzle
• Apple Harvest: Add a peeled, quartered apple to roast alongside the pumpkin
• Smoky Version: Add 1/2 teaspoon smoked paprika and garnish with crispy pancetta
• Vegan Adaptation: Use coconut cream and olive oil instead of cream and butter
• Instant Pot Method: Pressure cook cubed pumpkin and aromatics for 15 minutes for weeknight speed

Storage Tips

Refrigerate soup base for up to 4 days—it thickens as it chills, so thin with broth when reheating. Freeze for up to 3 months in portioned containers. Make the fried sage fresh just before serving; it loses crispness quickly. Leftover brown butter can be refrigerated and reheated for drizzling.

Roasted Pumpkin Soup

Deeply caramelized roasted pumpkin with crispy fried sage

Prep: 15 min Cook: 45 min Total: 60 min Servings: 6

Nutrition per Serving

265Calories

5gProtein

26gCarbs

17gFat

4gFiber

580mgSodium

Ingredients

• 1 medium sugar pumpkin or pie pumpkin (3-4 lbs)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 large yellow onion, quartered
• 1 head garlic, halved crosswise
• 4 tablespoons olive oil, divided
• 3 tablespoons butter
• 12 fresh sage leaves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons maple syrup (optional)
• Pepitas and crème fraîche for garnish

Instructions

1. Prep pumpkin. Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out seeds. Brush cut sides with 2 tablespoons olive oil and season with salt.
2. Roast. Place pumpkin cut-side down on baking sheet with onion and halved garlic. Roast 40-45 minutes until very tender and caramelized.
3. Scoop and blend. Scoop pumpkin flesh into blender or pot. Squeeze roasted garlic from skins and add. Add broth and blend until silky smooth.
4. Heat and season. Transfer to pot if using blender. Stir in cream, nutmeg, cinnamon, salt, and pepper. Simmer 5-10 minutes.
5. Make fried sage. Heat butter in small pan until foaming subsides and turns golden. Add sage leaves, fry 20-30 seconds until crispy. Remove to paper towel.
6. Taste. Adjust seasoning. Add maple syrup if desired for extra sweetness.
7. Serve. Ladle into bowls. Drizzle with sage brown butter, top with fried sage, pepitas, and crème fraîche.

Recipe Notes

• Use sugar pumpkins or pie pumpkins—not decorative jack-o-lanterns
• Sage leaves must be completely dry before frying to prevent splattering
• Brown butter goes from perfect to burned quickly—watch carefully
• Save and roast the pumpkin seeds with salt for extra garnish