Go Back

Roasted Pumpkin Soup with Sage and Maple

This pumpkin soup features roasted pumpkin blended until smooth, creating a velvety texture. It is enhanced with toasted sage and a touch of maple syrup, resulting in a warm, aromatic dish with a creamy consistency and vibrant orange hue.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh pumpkin or butternut squash, peeled and cubed or use pre-cut pumpkin pieces
  • 1 large yellow onion, chopped
  • 2 tablespoons olive oil
  • 8 fresh sage leaves sage leaves, divided
  • 4 cups vegetable or chicken broth
  • 2 tablespoons maple syrup
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Chef's knife
  • Cutting board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the soup from heat and add the maple syrup, stirring to incorporate. Add the remaining sage leaves and season with salt and pepper.
  5. 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.
  6. 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

For an extra layer of flavor, garnish with toasted sage leaves or a drizzle of cream before serving.