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–+ servings
Pumpkin Soup with Sage

Pumpkin Soup with Crispy Sage & Fresh Ginger

The Crispy Chef
This creamy pumpkin soup blends earthy sage, bright ginger, and velvety pumpkin into a deeply comforting bowl perfect for fall. Finished with a swirl of cream and crispy sage fried in butter, it’s an elegant yet simple one-pot meal ideal for cozy nights or holiday gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Vegetarian
Servings 4 servings
Calories 250 kcal

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.

Notes

For the smoothest texture, use an immersion blender directly in the pot. If using a standard blender, allow the soup to cool slightly before blending in batches. For a vegan option, replace the butter with olive oil and heavy cream with full-fat coconut milk. The base soup freezes beautifully before adding cream.

Nutrition

Calories: 250kcalCarbohydrates: 24gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 720mgPotassium: 830mgFiber: 5gSugar: 8gVitamin A: 18500IUVitamin C: 14mgCalcium: 100mgIron: 2.3mg
Keyword comfort food, crispy sage, easy soup, fall recipes, ginger soup, pumpkin soup
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