As the leaves turn vibrant shades of orange and crimson, I find myself craving a bowl that captures all the cozy comfort of fall. But this isn’t just any pumpkin soup—it’s a little twist on tradition, with a splash of toasted sage and a hint of maple syrup that makes every spoonful feel like a warm hug.
Imagine a velvety blend of roasted pumpkin, simmered until rich and tender. The aroma of caramelized onions and sage fills your kitchen, promising something special. This soup isn’t just seasonal; it’s an experience, a way to slow down and savor each flavor moment.
Roasted Pumpkin Soup with Sage and Maple
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for about 30-35 minutes, until the pumpkin is tender and caramelized around the edges.
- While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and half of the sage leaves, sautéing until the onion becomes translucent and fragrant, about 5-7 minutes.
- Add the roasted pumpkin to the pot with the sautéed onions. Pour in the broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes to allow flavors to meld.
- Remove the soup from heat and add the maple syrup, stirring to incorporate. Add the remaining sage leaves and season with salt and pepper.
- Use an immersion blender or transfer the mixture carefully to a blender and blend until smooth and velvety. If using a blender, return the soup to the pot after blending.
- Reheat the soup gently over low heat if needed, tasting and adjusting seasoning as desired. The soup should be warm, smooth, and vibrant orange in color.
Notes
This soup is perfect for sharing with friends or savoring solo with a crusty slice of bread nearby. As the crisp air settles in, let each comforting bowl remind you of the simple joys of the season. It’s more than food; it’s a little celebration in every spoonful.
