Pumpkin-Sage Soup Recipe

Name: Pumpkin-Sage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small pumpkins (about the size of a large fist); 6 sage leaves, slightly crushed; 3 tablespoons unsalted butter; 1 cup finely chopped onion; 2 pounds canned pumpkin chunks (not puree); 1 cup fresh or canned chicken broth; Salt and freshly ground pepper; 1 cup milk; 1 cup half-and-half or heavy cream; 1/4 teaspoon grated fresh nutmeg; ⅛ teaspoon cayenne

Servings: persons

6 small pumpkins (about the size of a large fist)
6 sage leaves, slightly crushed
3 tablespoons unsalted butter
1 cup finely chopped onion
2 pounds canned pumpkin chunks (not puree)
1 cup fresh or canned chicken broth
Salt and freshly ground pepper
1 cup milk
1 cup half-and-half or heavy cream
1/4 teaspoon grated fresh nutmeg
⅛ teaspoon cayenne

1
Cut a circular hole around the top rim of each pumpkin and remove lid.
2
Scrape out fiber and seeds, leaving sides as smooth as possible.
3
Place crumpled sage leaves in bottom of each pumpkin.
4
Heat butter in a pot, and add onion.
5
Cook over medium heat, stirring, for one minute.
6
Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
7
Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes.
8
Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth.
9
Return mixture to pot.
10
Add milk and half-and-half, nutmeg, cayenne, salt and pepper.
11
Stir well and simmer for 5 to 10 minutes.
12
Taste for seasonings.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 small pumpkins (about the size of a large fist), 6 sage leaves, slightly crushed, 3 tablespoons unsalted butter, 1 cup finely chopped onion, and more.

Yes, Pumpkin-Sage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Sage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions