Whimsical Pumpkin Soup with a Kick of Cinnamon & Sage
This cozy pumpkin soup recipe is infused with warm cinnamon and sage for the ultimate fall comfort food. Creamy, quick, and irresistibly aromatic.
Equipment
- - Large pot
- - Immersion or countertop blender
- Wooden spoon or spatula
Ingredients
- - 2 tbsp olive oil or unsalted butter
- - 1 yellow onion chopped
- - 3 garlic cloves minced
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - 1 tsp ground sage or 1 tbsp fresh, chopped
- - 1 15 oz can pumpkin purée
- - 3 cups vegetable or chicken broth
- - ½ cup heavy cream or coconut milk for dairy-free
- - Salt & pepper to taste
- - Optional: pepitas cream swirl, crispy sage for garnish
Instructions
- In a large pot, heat oil or butter. Sauté onion until soft (5–6 minutes).
- Add garlic and cook 1 more minute.
- Stir in cinnamon, nutmeg, and sage. Cook for 30 seconds.
- Add pumpkin purée and broth. Bring to simmer for 10 minutes.
- Blend with immersion blender (or in batches).
- Stir in cream or coconut milk. Season to taste.
- Serve warm with garnishes as desired.
Notes
- Store in fridge for up to 4 days or freeze for 3 months.
- Add a pinch of cayenne for a spicy twist.
- Serve with grilled cheese or crusty bread.
- Add a pinch of cayenne for a spicy twist.
- Serve with grilled cheese or crusty bread.