Ingredients
Base Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 3 cups pumpkin purée (fresh or canned)
- 3 cups vegetable broth
- ½ tsp dried sage (or 1 tsp fresh)
Finishing Ingredients
- ½ cup heavy cream (or coconut milk)
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat butter or olive oil in a pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and the onions become translucent, about 5 minutes.
- Add pumpkin and broth: Stir in the pumpkin purée, vegetable broth, and dried or fresh sage. Bring the mixture to a simmer and let it cook gently for 10 minutes to allow the flavors to meld.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Finish with cream and seasoning: Stir in the heavy cream or coconut milk to add richness. Season with salt and pepper to taste, then warm the soup through without boiling.
Notes
- Garnish with roasted pumpkin seeds or a swirl of cream for added texture and presentation.
- This soup freezes beautifully for up to 3 months, making it a great make-ahead meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
