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.
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
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*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.
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
Pumpkin Cookie Butter Cinnamon Buns
*If you made this Pumpkin Soup recipe, please give it a star rating*
Pumpkin Soup with Sage Browned Butter
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.
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,