Prepare to embark on a culinary journey that will transform your autumn dining experience with this extraordinary Roasted Garlic Sage Pesto Pumpkin Soup! Imagine a velvety, rich soup that captures the essence of fall in every spoonful - a perfect blend of caramelized pumpkin, roasted garlic, and aromatic sage that will make your taste buds dance with delight. This isn't just another soup; it's a gourmet adventure that elevates comfort food to an art form, complete with a spicy, crunchy seed topping that adds an unexpected and irresistible twist.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small pumpkin, peeled and cubed
- 1 head garlic, roasted
- 1/2 cup fresh sage leaves
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 cup pumpkin seeds
- 1 tablespoon olive oil for frying
- 1 teaspoon chili powder for seasoning
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and golden brown.
- While the garlic roasts, peel and cube the pumpkin into 1-inch pieces. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
- Roast the pumpkin cubes in the same oven alongside the garlic for 25-30 minutes, turning once halfway through, until edges are caramelized and tender.
- In a large pot, combine roasted pumpkin cubes, roasted garlic cloves (squeezed from their skins), fresh sage leaves, and vegetable broth. Simmer for 10 minutes.
- Use an immersion blender or transfer to a standard blender to puree the soup until smooth and creamy. Return to pot if necessary.
- Stir in heavy cream, adjust seasoning with salt and pepper. Keep warm on low heat.
- For spicy pumpkin seeds, heat olive oil in a small skillet. Add pumpkin seeds and chili powder, toast until golden and fragrant, stirring constantly.
- Ladle soup into bowls, garnish with toasted spicy pumpkin seeds, and serve immediately.
Tips
- Choose a small, fresh pumpkin for the best flavor and texture. Look for ones that feel heavy for their size with smooth, unblemished skin.
- When roasting garlic, ensure you drizzle it with olive oil and wrap it completely in foil to prevent burning and create a soft, caramelized result.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve to remove any fibrous bits from the pumpkin.
- The key to perfect spicy pumpkin seeds is constant stirring and watching them closely - they can burn quickly.
- If you prefer a lighter version, you can substitute heavy cream with coconut milk or a plant-based cream alternative.
- Make sure to season your soup gradually and taste as you go. The intensity of salt and pepper can vary depending on your broth and pumpkin.
- For an extra layer of flavor, try toasting your sage leaves briefly in butter before adding them to the soup.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 35mg
