Hello, lovely readers! 🍂
Welcome back to Al’s Cooking Blog, where we find joy in crafting delectable dishes right from the comfort of our cozy kitchens. As the leaves turn golden and the air gets crisper, there’s nothing quite like a steaming bowl of soup to warm the soul. Today, I’m thrilled to share with you a recipe that’s perfect for autumn: Roasted Pumpkin Soup with Sage and Toasted Pepitas!
Pumpkin is such a versatile ingredient, often stealing the spotlight in pies and lattes, but it truly shines in savory dishes too. This soup is a treasured favorite in my household during the cooler months. It’s rich, creamy, and brimming with the comforting flavors of fall.
Let’s get started!
### Ingredients:
– 1 medium pumpkin (about 4 lbs), peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground sage
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/2 cup heavy cream or coconut milk (optional for a creamier texture)
– 1/4 cup toasted pepitas (pumpkin seeds)
– Fresh sage leaves for garnish (optional)
### Method:
#### 1. **Preheat the Oven**:
Preheat your oven to 200°C (400°F). There’s something so harmonious about the aromas that fill the kitchen as the pumpkin roasts to perfection.
#### 2. **Roast the Pumpkin**:
Spread those lovely pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Slide it into the oven and let it roast for 25-30 minutes, or until tender and beautifully caramelized. This step deepens the pumpkin’s natural sweetness and adds a wonderful richness to the soup.
#### 3. **Prepare the Base**:
While the pumpkin is roasting away, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and let it sauté for 5-7 minutes until it’s soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Ah, the glorious scent of garlic and onions!
#### 4. **Combine Ingredients**:
Add the roasted pumpkin to the pot with the onions and garlic. Pour in the vegetable broth, ensuring the pumpkin is fully submerged. Stir in the ground sage, nutmeg, and cinnamon. Season with additional salt and pepper to taste.
#### 5. **Simmer**:
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing those flavors to meld beautifully.
#### 6. **Blend the Soup**:
Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth and creamy. No immersion blender? No problem! Transfer the soup in batches to a blender and blend until smooth. Just be careful with the hot liquid!
#### 7. **Optional Cream Addition**:
If you’re in the mood for extra creaminess (and who wouldn’t be?), stir in the heavy cream or coconut milk and heat through for another 5 minutes.
#### 8. **Serve**:
Ladle the soup into bowls, sprinkle with toasted pepitas, and garnish with fresh sage leaves if you’re feeling fancy.
#### 9. **Enjoy**:
Serve hot and savor every spoonful of this autumnal delight. Pair it with some crusty bread and perhaps a side salad for a wonderful meal.
### Final Thoughts
There’s something incredibly comforting about making soup from scratch, especially when it involves the flavors of fall. This roasted pumpkin soup is not only delicious but also nourishing, and it’s a wonderful way to celebrate the bounty of the season.
Give this recipe a try and let me know how it turns out in the comments below. Do you have a favorite autumn soup? I’d love to hear about it – sharing recipes and kitchen tips with you all truly makes my day.
Happy cooking, everyone!
Cheers,
Al
Ingredients
– 1 medium pumpkin (about 4 lbs), peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground sage
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/2 cup heavy cream or coconut milk (optional for a creamier texture)
– 1/4 cup toasted pepitas (pumpkin seeds)
– Fresh sage leaves for garnish (optional)
Method
1. **Preheat the Oven**:
– Preheat your oven to 200°C (400°F).
2. **Roast the Pumpkin**:
– Spread the pumpkin cubes on a baking sheet.
– Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
– Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and caramelized.
3. **Prepare the Base**:
– In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
– Add the diced onion and sautĂ© for 5-7 minutes, until soft and translucent.
– Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
4. **Combine Ingredients**:
– Add the roasted pumpkin to the pot with the onions and garlic.
– Pour in the vegetable broth, ensuring the pumpkin is fully submerged.
– Stir in the ground sage, nutmeg, and cinnamon.
– Season with additional salt and pepper to taste.
5. **Simmer**:
– Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
6. **Blend the Soup**:
– Remove the pot from heat and let it cool slightly.
– Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. **Optional Cream Addition**:
– If you prefer a creamier soup, stir in the heavy cream or coconut milk and heat through for another 5 minutes.
8. **Serve**:
– Ladle the soup into bowls.
– Garnish with toasted pepitas and fresh sage leaves, if desired.
9. **Enjoy**:
– Serve hot and enjoy your delicious roasted pumpkin soup with sage and toasted pepitas.
