Creamy Spiced Pumpkin & Sage Soup – A Fall Favorite!

Spread the love

Warm up with a bowl of this velvety Spiced Pumpkin & Sage Soup, a cozy autumnal dish that’s rich, aromatic, and packed with seasonal flavors. Inspired by rustic European cuisine, this soup combines sweet pumpkin, earthy sage, and warm spices like cinnamon and nutmeg for a comforting bowl that’s perfect for chilly evenings. Whether you’re hosting a dinner party or craving a simple weeknight meal, this soup is a must-try!

What makes this recipe special? It’s dairy-free (with a coconut milk twist), easy to customize, and ready in under 45 minutes. Plus, it’s a great way to use up leftover pumpkin puree or fresh squash!

Why This Recipe Works

1. Simple, Pantry-Friendly Ingredients
You only need a handful of ingredients, most of which are staples like onions, garlic, and spices. Canned pumpkin keeps it convenient, while fresh sage adds a gourmet touch.

2. Customizable Texture & Flavor
Prefer a smoother soup? Blend it longer. Want it spicier? Add a pinch of cayenne. The coconut milk makes it creamy without dairy, but you can swap it for heavy cream if preferred.

3. Meal-Prep Friendly
This soup tastes even better the next day, making it ideal for batch cooking. Freeze portions for quick lunches or dinners.

What’s In Spiced Pumpkin & Sage Soup?

Pumpkin Puree: The star ingredient, providing sweetness and body.
Fresh Sage: Adds an earthy, aromatic depth.
Coconut Milk: Creates a luscious, creamy texture (dairy-free!).
Warm Spices: Cinnamon, nutmeg, and cumin balance the pumpkin’s sweetness.
Vegetable Broth: Forms the soup’s base. Chicken broth works too.
Garlic & Onion: The flavor foundation.

How To Make Spiced Pumpkin & Sage Soup

This soup comes together in just three easy steps: sauté, simmer, and blend. Here’s how:

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (5 minutes).
Stir in minced garlic and fresh sage leaves; cook for 1 minute until fragrant.

Step 2: Simmer the Soup

Add pumpkin puree, vegetable broth, coconut milk, and spices (cinnamon, nutmeg, cumin, salt, and pepper). Stir well.
Bring to a gentle boil, then reduce heat and simmer for 20 minutes to meld flavors.

Step 3: Blend & Serve

Use an immersion blender to puree until smooth (or transfer to a blender in batches).
Taste and adjust seasoning. Garnish with toasted pumpkin seeds and a drizzle of coconut milk.

Sides for Spiced Pumpkin & Sage Soup

Crusty Sourdough Bread: Perfect for dipping.
Roasted Brussels Sprouts: Adds a crispy, savory contrast.
Apple & Walnut Salad: A fresh, crunchy pairing.
Grilled Cheese Sandwich: A classic comfort duo.

Recipe FAQ’s

Can I Use Fresh Pumpkin?

Yes! Roast 2 cups of cubed pumpkin until tender, then puree. Adjust broth as needed for consistency.

How Do I Store Leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for 3 months. Reheat gently on the stove.

Is This Soup Vegan?

Yes, if you use vegetable broth. Coconut milk replaces cream, keeping it plant-based.

Other Recipes To Try

Butternut Squash & Ginger Soup: A zesty, immune-boosting twist.
Watermelon Gazpacho – A sweet and savory chilled soup.
Borscht (Hot Beet Soup) – A classic Eastern European favorite.
Carrot & Turmeric Soup: Vibrant and anti-inflammatory.
Spicy Pumpkin Soup with Grilled Cheese Croutons: Silky pumpkin soup with a spicy kick.
Pumpkin & Black Bean Chili: A hearty, protein-packed alternative.
Roasted Parsnip & Pear Soup: Unusually sweet and savory.