• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Honeybunch Hunts
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Subscribe
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Plant Based Recipes

    Pumpkin Soup with Sage Browned Butter

    Published: Nov 24, 2020 · Modified: Nov 30, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    53 shares
    • Share
    • Tweet
    • Yummly
    A sweet and savory recipe for Pumpkin Soup made with pumpkin puree, sage browned butter, and a sprinkling of red pepper flakes.
    Pumpkin Soup with Sage Browned Butter in a bowl with red pepper flake and chive garnish

    This Pumpkin Soup recipe creamy and spicy with the delicious flavors of browned butter sage. It is a delicious lunch, light dinner, or appetizer idea. All you need is a delicious, buttery quick dinner roll to serve on the side.

    This soup recipe warms up well and stays creamy and develops even more flavor as it sits overnight in the fridge, making this a great recipe to make ahead of time. 

    Pumpkin Soup

    What To Do With Roasted Pumpkin

    My parents grew sugar pumpkins this year and they had plenty of them to go around. I inherited about 8 of them and have been busy making Maple Pumpkin Pie, bread, cinnamon rolls, and most recently this pumpkin soup recipe!

    I had never had pumpkin soup before, but I have had butternut squash soup. These two winter squash are quite similar with a nutty flavor, orange flesh, and slight sweetness. They work quite well interchangeably in recipes in both sweet and savory recipes.

    What You Need To Make Pumpkin Soup

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *Please see recipe card for complete ingredient list and instructions*

    Roasted pumpkin puree (or canned puree) - I love the flavor of fresh roasted pumpkin, and because I had plenty of it this year, I used my own puree, but a canned puree works also.

    Fresh sage leaves

    Chicken broth, I like to use this bouillon concentrate to make broth with.

    Red pepper flakes add that touch of heat to the soup that compliments the sweetness in a delicious way.

    making the roux for the soup

    Tips and Substitutions

    • Add 1 minced garlic clove along with the onion
    • Substitute 1 teaspoon dried sage in place of the fresh sage and add it to the soup while the onions are cooking
    • Substitute any winter squash puree for pumpkin puree. Butternut or Acorn squash are good ones to use.
    • Freeze the soup up to 3 months
    • Change the flavor profile and omit the sage and 2 tablespoons of maple syrup, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves for a sweet version of pumpkin soup.
    • Make this vegan and use a plant-based butter.

    More Pumpkin Recipes To Try

    Chocolate Pumpkin Baked Donuts

    Maple Pumpkin Pie

    Paleo Pumpkin Muffins

    Praline Pumpkin Muffins

    Pumpkin Cookie Butter Cinnamon Buns

    Pumpkin Spiced Fudge

    Soft Pumpkin Cookies

    Pumpkin Soup

    *If you made this Pumpkin Soup recipe, please give it a star rating*

    Pumpkin Soup with Sage Browned Butter in a bowl with red pepper flake and chive garnish

    Pumpkin Soup with Sage Browned Butter

    Shelby Law Ruttan
    A sweet and savory recipe for Pumpkin Soup made with pumpkin puree, sage browned butter, and a sprinkling of red pepper flakes.
    5 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Plant Based Recipes
    Cuisine American
    Servings 4
    Calories 149 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 tablespoons butter or plant-based margarine for vegan
    • 6 large sage leaves
    • ½ cup finely chopped onion
    • 1 tablespoon flour
    • 3 cups chicken broth divided
    • 2 cups pumpkin puree
    • ½ teaspoon salt
    • ½ teaspoon red pepper divided (optional)
    • 2 tablespoons chopped fresh chives

    Instructions
     

    • In a large saucepan, heat the butter until melted. Add the sage and cook until butter is browned and sage is crispy. Add the onion and cook, for 7 minutes, until the onion is softened.
    • In a small mixing bowl, whisk together the flour and ¼ cup of the chicken broth, set aside.  Add the flour mixture, the remaining broth, pumpkin, salt, and ¼ teaspoon of the red pepper to the onion mixture.
    • Bring the soup to a boil, whisking constantly. Reduce the heat and simmer for 5 minutes, stirring occasionally.
    • To serve, sprinkle with chives and the remaining red pepper flakes (if using).

    Notes

    Tips and Substitutions

    • Add 1 minced garlic clove along with the onion
    • Substitute 1 teaspoon dried sage in place of the fresh sage and add it to the soup while the onions are cooking
    • Substitute any winter squash puree for pumpkin puree. Butternut or Acorn squash are good ones to use.
    • Freeze the soup up to 3 months
    • Change the flavor profile and omit the sage and 2 tablespoons of maple syrup, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves for a sweet version of pumpkin soup.
    • Make this vegan and use a plant-based butter.

    Nutrition

    Serving: 1.25cupsCalories: 149kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 19mgSodium: 1010mgFiber: 4gSugar: 6g
    Keyword Pumpkin Soup, Pumpkin Soup Sage, Roasted Pumpkin Soup
    Tried this recipe?Let us know how it was!
    « Maple Pumpkin Pie with Cinnamon Whip Topping
    Pecan Pie Thumbprint Cookies »

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Arpita Patel

      December 23, 2020 at 7:02 am

      5 stars
      Perfect! Just was I was looking for on a winter’s day.
      I loaded it with chilly flakes, salt and pepper after blending and it took it to the next level. Thanks for another great recipe,

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

    More about me →

    Fall Favorites

    • Cowboy Cornbread Casserole
    • Instant Pot Turkey Lentil Soup
    • Cheesy Dip for Chips
    • French Toast Muffins Made With Croissants
    • Raspberry Thumbprint Cookies with Almond Icing
    • Zucchini Lasagna with Italian Sausage

    What's Hot this Month

    • Oven Baked Haddock Recipe
    • Homemade Salsa for Canning
    • Crisp Sweet Pickle Recipe - 7 Day Pickles
    • Old Bay Shrimp Boil
    • Air Fryer Steak Bites with Venison Tenderloin
    • Wingstop Garlic Parmesan Wings
    • Cajun Shrimp with Creamy Creole Sauce
    • Boiled Ham Dinner - Instant Pot Recipe
    Homemade Salsa for Canning
    Keto Fried Fish Sticks

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Newsletter

    • Join my Recipe Club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme