Pumpkin soup is the quintessential autumn comfort food—warm, creamy, and deeply satisfying. This recipe elevates the classic with two simple additions: a hint of fresh ginger and a garnish of crispy, toasted sage leaves fried in butter. This combination takes the soup beyond basic sweetness, giving it a savory depth and a sophisticated flavor that feels elegant enough for a holiday meal but is easy enough for a weeknight.
This is the perfect one-pot meal to cozy up with on a cool evening. The process is straightforward, the soup freezes beautifully, and the vibrant color brightens any table. The secret lies in the balance of earthy sage and sweet pumpkin, creating a velvety smooth texture and a complex, comforting taste that is guaranteed to become a new cold-weather favorite.
Why You’ll Love This Recipe
- Velvety Smooth Texture: The blending process creates a luxurious, restaurant-quality consistency without needing a lot of heavy cream.
- Deep, Savory Flavor: The addition of sage and fresh ginger elevates the flavor of the pumpkin far beyond simple sweetness.
- One-Pot Simplicity: Everything cooks in a single pot, and an immersion blender makes for minimal cleanup.
- Excellent Make-Ahead: This soup can be made several days in advance, and it freezes perfectly for quick meals later.
- Warm and Comforting: It’s a healthy, satisfying meal that brings the cozy aromas of fall directly into your kitchen.
Ingredients
- 2 tbsp (30 g) unsalted butter or olive oil, divided
- 1/2 cup (75 g) yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp dried sage
- 1 (29 oz or 822 g) can pumpkin purée (NOT pie filling)
- 3 cups (720 ml) low-sodium vegetable or chicken broth
- 1 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup (60 ml) heavy cream or half-and-half (or full-fat coconut milk for vegan)
- 1–2 tsp (5–10 ml) maple syrup or honey (optional, for sweetness balance)
For the Crispy Sage Garnish
- 1 tbsp unsalted butter
- 6–8 fresh sage leaves
Equipment
- Large pot or Dutch oven
- Immersion blender (hand blender) or standard blender
- Small skillet (for sage garnish)
- Ladle, knife, and cutting board
Step-by-Step Instructions
- Sauté Aromatics: Heat 1 tablespoon of butter or olive oil in your pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft. Stir in the minced garlic, grated ginger, and dried sage. Cook for 1 minute until fragrant.
- Simmer Soup: Add the canned pumpkin purée, broth, salt, pepper, and nutmeg to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the soup simmer gently for 15 minutes. This time allows the flavors to deepen and blend.
- Blend Until Smooth: Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and velvety. (If using a regular blender, transfer the soup in batches, venting the lid, and blend carefully.)
- Finish and Season: Return the pot to the stove on low heat. Stir in the heavy cream and the optional maple syrup (or honey). Heat the soup through for 2–3 minutes, but do not let it boil. Taste and adjust the seasoning with more salt or spice if needed.
- Make the Garnish: While the soup heats, melt the 1 tablespoon of butter in a small skillet over medium heat. Add the fresh sage leaves and fry them for 30–60 seconds until they are dark green, crisp, and fragrant. Remove immediately and drain on a paper towel.
- Serve: Ladle the hot soup into bowls. Drizzle a small swirl of extra cream or olive oil on top of each bowl and garnish with the crispy fried sage leaves.
Substitutions and Variations
- Pumpkin: For a deeper flavor, you can substitute the canned purée with 3 cups (720 g) of fresh roasted butternut squash or pumpkin (scoop out the flesh after roasting).
- Vegan/Dairy-Free: This soup is easily made vegan. Substitute all butter with olive oil or vegan butter. Substitute the heavy cream with full-fat canned coconut milk for a rich, creamy texture.
- Spice Variation: For a savory twist, add 1/2 teaspoon of curry powder or smoked paprika along with the other spices in step 2.
- Protein: For a heartier meal, stir in 1/2 cup (80 g) of cooked red lentils or finely diced, pre-cooked chicken sausage after the soup has been blended.
Pro Tips and Common Mistakes to Avoid
- The Power of an Immersion Blender: If you make smooth soups often, an immersion blender is a great investment. It eliminates the messy and potentially dangerous step of transferring hot soup to a standard blender.
- Crispy Sage Garnish: The fried sage garnish is essential for the “bistro” feel of this soup. Frying it briefly in butter enhances the earthy flavor and provides a wonderful textural contrast.
- Simmer Time is Key: Even though you are using canned purée, letting the soup simmer for the full 15 minutes allows the spices, ginger, and garlic to fully infuse the pumpkin base.
- Do Not Boil the Cream: Once the heavy cream is added, only heat the soup through gently. If you boil it, the cream can separate or scald, leading to a grainy texture.
Storage, Make-Ahead, and Freezing
- Make-Ahead (Best Method): You can cook the soup completely through the blending stage (step 3). Store the base in the refrigerator for up to 4 days. When ready to serve, reheat and stir in the heavy cream and maple syrup.
- Storage (Leftovers): Store leftover, fully finished soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes very well. Freeze the soup base BEFORE adding the heavy cream. Pour the cooled base into a freezer-safe container, leaving room at the top. Freeze for up to 3 months. Thaw overnight, reheat, and then stir in the cream.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Serving Suggestions
Serve this hot pumpkin soup with a generous chunk of crusty sourdough bread or a slice of grilled cheese sandwich for dipping. A sprinkle of toasted pepitas (pumpkin seeds) or homemade croutons adds a final, delightful crunch.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 ½ cups
- Calories: 250 kcal
- Protein: 7 g
- Fat: 15 g
- Carbohydrates: 24 g
Note: These are approximations and can vary based on the type of broth, use of full-fat coconut milk, and the amount of maple syrup used.
FAQs
Q: Can I use fresh pumpkin instead of canned purée?
A: Yes, absolutely! Roast 3–4 cups of cubed pumpkin (or butternut squash) until tender, then scoop out the flesh and proceed with step 2. You may need to add a splash more broth if the soup is too thick.
Q: How do I make this soup vegan?
A: To make it vegan, use vegetable broth, substitute all butter with olive oil or vegan butter, and use full-fat canned coconut milk instead of heavy cream.
Q: Can I freeze the soup after adding the cream?
A: It is not recommended. Dairy-based soups can sometimes separate and become grainy after being frozen and thawed. For best results, always add the heavy cream after you have thawed and reheated the soup base.
Q: Why do you suggest using fresh ginger?
A: Fresh ginger adds a bright, zesty warmth that you cannot get from ground ginger. It cuts through the richness of the pumpkin and cream, adding a layer of flavor complexity.
Q: What is the best kind of bread to serve with this?
A: A rustic, crusty bread like sourdough or French bread is perfect. You can also toast cubes of stale bread in the oven with a little olive oil and salt to make homemade croutons.
Pumpkin Soup with Crispy Sage & Fresh Ginger
Equipment
- Large pot or Dutch oven
- immersion blender or standard blender
- small skillet
- ladle, knife, and cutting board
Ingredients
- 2 tbsp unsalted butter or olive oil, divided
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp dried sage
- 1 can (29 oz) pumpkin purée (not pie filling)
- 3 cups low-sodium vegetable or chicken broth
- 1 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup heavy cream or coconut milk (for vegan)
- 1–2 tsp maple syrup or honey (optional)
- 1 tbsp unsalted butter (for garnish)
- 6–8 leaves fresh sage (for garnish)
Instructions
- In a large pot, melt 1 tablespoon butter or heat olive oil over medium heat. Add onion and sauté 5–7 minutes until soft. Stir in garlic, ginger, and dried sage; cook 1 minute until fragrant.
- Add pumpkin purée, broth, salt, pepper, and nutmeg. Stir well and bring to a simmer. Reduce heat, cover, and simmer gently for 15 minutes to develop flavor.
- Remove from heat and blend the soup with an immersion blender until smooth and velvety. (Or carefully blend in batches using a standard blender.)
- Return soup to low heat. Stir in heavy cream and optional maple syrup or honey. Warm gently for 2–3 minutes without boiling. Adjust seasoning to taste.
- In a small skillet, melt 1 tablespoon butter and fry fresh sage leaves 30–60 seconds until crisp. Drain on paper towel.
- Ladle soup into bowls, drizzle with extra cream or olive oil, and garnish with crispy sage leaves. Serve hot with crusty bread.
