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Creamy Pumpkin Sage Soup

This soup combines canned pumpkin and fresh sage to create a smooth, velvety base, enhanced with a splash of cream for richness. Crispy fried sage leaves are added for herbal aroma and texture, resulting in a warm, comforting bowl with a rustic yet refined appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 8 leaves fresh sage plus extra for frying
  • 1 can (15 oz) canned pumpkin plain/mp puree
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon butter for frying sage

Equipment

  • Medium saucepan
  • Blender
  • Frying pan
  • Slotted Spoon

Method
 

  1. Chop the fresh sage leaves finely and heat olive oil in a medium saucepan over medium heat.
  2. Add the chopped sage to the hot oil and fry until crispy and fragrant, about 1-2 minutes. Use a slotted spoon to remove and set aside on paper towels.
  3. Add the canned pumpkin to the saucepan with the infused oil and stir well to combine, cooking for 2 minutes to warm the pumpkin.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer, stirring occasionally, for about 10 minutes until the soup slightly thickens.
  5. Use an immersion blender or transfer the soup to a blender and blend until smooth and velvety. Carefully return it to the saucepan.
  6. Stir in the heavy cream, salt, and black pepper, then cook on low heat for another 2-3 minutes to warm through.
  7. Meanwhile, melt butter in a small frying pan over medium heat, adding the remaining sage leaves to fry until crispy and fragrant, about 30 seconds; remove from heat immediately to prevent burning.
  8. Ladle the hot soup into bowls and drizzle with the crispy sage butter. Garnish with the fried sage leaves on top for extra aroma and texture.
  9. Serve immediately, enjoying the creaminess, herbal aroma, and crunchy sage topping with every spoonful.

Notes

Ensure to watch the sage closely when frying to prevent burning; a quick fry yields the best flavor and texture. Adjust seasoning to taste, adding a splash of vinegar if desired for brightness.