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Spiced Pumpkin Soup with Sage and Cinnamon

This pumpkin soup combines roasted pumpkin with warm spices like cinnamon and fresh sage leaves. It is pureed to a smooth, velvety texture, with a fragrant aroma and rich, vibrant orange color. The final dish is a comforting, slightly chunky soup that is both aromatic and visually inviting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups roasted pumpkin chunks or canned pumpkin puree
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 8 fresh sage leaves sage whole leaves, plus extra for garnish
  • 4 cups vegetable broth
  • 1/2 cup heavy cream optional, for richness
  • salt to taste salt
  • black pepper to taste black pepper

Equipment

  • Baking sheet
  • Large pot
  • Blender or Immersion Blender
  • Chef's Knife
  • Cutting Board
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, toss with 1 tablespoon of olive oil, and roast for about 25-30 minutes until tender and slightly caramelized. Let cool slightly.
  2. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute until it becomes aromatic.
  3. Add the ground cinnamon and whole sage leaves to the pot, cooking until the sage leaves become crisp and fragrant, about 2 minutes. Remove the crispy sage leaves and set aside for garnish.
  4. Pour in the vegetable broth and bring to a gentle simmer. Add the roasted pumpkin chunks, stirring to combine. Let simmer uncovered for 10 minutes to meld the flavors.
  5. Use an immersion blender to carefully blend the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a blender, blending until smooth, then return to the pot.
  6. Stir in the heavy cream for added richness if desired. Season with salt and freshly ground black pepper to taste. Warm gently for another 5 minutes, but do not let it boil.
  7. Serve the soup hot, garnished with the crispy sage leaves and a drizzle of cream or a splash of olive oil if you like. Enjoy the fragrant, velvety warmth with your favorite bread.

Notes

Adjust seasoning and spice levels to taste. For a vegan version, omit the cream or use coconut milk. Roasting the pumpkin adds depth of flavor, but canned pumpkin works well for quicker prep.